Ingredients:
1 (18 ounce) packages chocolate sandwich style cookies, divided ( I used Oreo cookies.)
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
16 ounces sour cream
2 tablespoons flour
1 teaspoon vanilla extract
1 (11 3/4 ounce) jars hot fudge
Directions:
CRUST: Coarsely chop half of the cookies and set aside. (I used a food processor.).
Finely crush the remaining cookies, add the butter, and mix. (I used a food processor.).
Press firmly on bottom and about 1 1/2 inches up sides of 9-inch springform pan (doesn’t need to be perfect). Pan, especially a non-stick pan, does not have to be greased since there is a lot of butter in the crust.
Bake crust at 325 degrees F for about 4 minutes to set it.
FILLING: In large bowl with electric mixer at medium speed, beat cream cheese a little.
Add sugar and beat until creamy.
Blend in eggs, sour cream, flour, and vanilla.
Fold in coarsely chopped cookies by hand.
Pour batter into prepared crust.
Bake in 325 degree F oven for 50 to 60 minutes or until set.(I baked for 50 minutes and next time I may bake a few minutes less.).
Cheesecake should still jiggle in the center when taken out of oven. DO NOT OVERBAKE.
Cool at room temperature for 1 hour.
Refrigerate at least 4 hours, but better to make 1 to 2 days ahead.
Best way to cut a cheesecake is when it is very cold, using a hot knife(wiping in between cuts), and cutting the entire cake before removing a piece.
Heat hot fudge on high for 30 to 45 seconds until warm and pourable consistency.
Spoon hot fudge over each slice of cheesecake.
For a change, substitute malted milk balls or milky way bites instead of the oreo cookies in the filling.
Servings: 16
Time preparation: 25 min.
Time total: 79 min.