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Oreo Fudge Cheesecake

by on February 7, 2011 in Cakes, Desserts February 7, 2011 CakesDesserts
See post on Carolina HeartStrings’s site!
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Intermediate

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Description

A multiple step cheesecake that needs to be planned. The result is well worth it and it always gets RAVE reviews. The cheesecake must cool fully before the fudge topping and must cool fully again before slicing. Rich beyond words, you can stretch it by serving small slices.
NOTE: Some ingredients are duplicated due to being used in different steps. Check the entire list so you get the right quantities.

Ingredients

  • FOR THE CRUST:
  • 1-½ cup Oreo Cookies Chopped
  • ¼ cups Brown Sugar, Packed
  • 1 teaspoon Cinnamon
  • 2 Tablespoons Margarine, Melted
  • _____
  • FOR THE CHEESECAKE LAYER:
  • 4 packages (8 Oz Packages) Cream Cheese
  • 1-¼ cup Sugar
  • ⅓ cups Whipping Cream
  • 3 Tablespoons Flour
  • 2 teaspoons Vanilla Extract
  • 4 whole Eggs
  • 1-½ cup Oreo Cookie Crumbs
  • _____
  • FOR THE SOUR CREAM TOPPING:
  • 1 carton 16 Oz Sour Cream
  • 1 teaspoon Vanilla Extract
  • ¼ cups Sugar
  • _____
  • FOR THE FUDGE TOPPING:
  • 1-¼ cup Semi-Sweet Chocolate Chips
  • 1 cup Whipping Cream
  • 1 teaspoon Vanilla Extract

Preparation

CRUST:
Combine all ingredients and press onto bottom and up the sides of a 9” springform pan. Bake at 350 degrees F for 6-7 minutes and allow to cool.

BASE CHEESECAKE:
Beat cream cheese until smooth and gradually add sugar.
Add 1/3 Cup cream, flour and vanilla. Beat well.
Beat in eggs, one at a time. Pour half of the batter into the springform pan. Top with cookie crumbs and then the remaining batter.

Bake at 350 degrees F for 45 minutes.

SOUR CREAM TOPPING: (Have ready for when cheesecake has baked 45 minutes)

Combine all of the topping ingredients. Spread on top of cheesecake and immediately return to the oven for 7-8 minutes. Turn off oven and leave cheesecake in oven for 30 minutes. Remove and allow to fully cool.

FUDGE TOPPING:
Remove cheesecake from springform pan.

Melt chocolate chips in a double boiler over medium low heat with 1 Cup of cream. When fully combined and melted stir in the vanilla. Let cool so that when poured over the top of the cheesecake it does not run excessively. Once you pour it over the cheesecake, refrigerate until fully set.

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2 Reviews

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Natalie on 6.20.2011

I made this for Fathers Day & my husband loved it. I thought the sour cream topping was a little strange, but he liked it. The only problem I had was after baking the cheesecake, before adding the sour cream topping, I had to cut about 1/2-1 inch off the top b/c it was overflowing & there was no way I was getting 2 more layers on there. I even put it in a deep pan, but next time I’ll just add a little less cheesecake.

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coffeesnob on 4.24.2011

I made this for family gathering and it did get rave reviews. It does take some time, but it is so worth it. I have probably made dozens of cheesecakes, but this is the best so far!

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