Directions-
Coarsely chop half of the cookies & set aside.
Finely crush the remaining cookies, add the butter, & mix.
Press firmly on bottom & 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 325F degrees F for about 4 mins to set it.
FILLING: In large bowl with electric mixer at medium speed, beat cream cheese a little.
Add sugar & beat until creamy.
Blend in eggs, sour cream, flour, & vanilla.
Fold in coarsely sliced cookies by hand.
Pour batter into prepared crust.
Bake in 325F degree F oven for 50 to 60 mins or until set.
I baked for 50 mins & next time I may bake a few mins less.
Cheesecake should still jiggle in the center when taken out of oven.
DO NOT OVERBAKE.
Cool at about room temp for 1 hr.
Refrigerate at least 4 hrs, 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), & cutting the entire cake before removing a piece.
Heat hot fudge on high for 30 to 45 seconds until warm & 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.
Enjoy the Hot Fudge Oreo Gourmet Cheesecake recipe