Surprisingly, it didn't turn out to be as scary or difficult as I thought it would be! I found the recipe from Hershey's, so even if it looked horrific by the time I was done, it shouldn't taste too bad, right? The only problem I had with this cheesecake was that the top of the cheesecake cracked. After doing a little research, I found out that that is a common problem, so now I just need to practice! The cheesecake was a big hit, and I highly recommend trying it (at least once)!
1 cup Oreo crumbs (about 14 cookies)
1/4 cup butter
3 packages cream cheese, softened
1 1/4 cup sugar
1 container (8 oz) sour cream
1/2 cup cocoa
2 Tablespoons flour
1/2 cup chocolate chips
2 teaspoons shortening
- Prepare chocolate crumb crust:
Combine 1 cup Oreo crumbs and 1/4 cup melted butter (or margarine). Press into the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar until blended. Add sour cream and vanilla, beat until blended. Beat in cocoa and flour. Add eggs, one at a time and beat just until blended. Pour onto crust.
- Bake at 450º for 10 minutes.
- Reduce oven temperature to 250º, and continue baking for 40 minutes. Check to see if it's done by gently shaking the pan. If it's set, but the center still jiggles, it's done.
- Remove from oven to a wire rack. With a knife, loosen cheesecake from the side of the pan. Let cool completely.
- Melt chocolate chips and shortening in a small, microwave-safe bowl. Microwave on high for 30 seconds and stir to make sure chips are melted. If necessary, cook an additional 15 seconds. Drizzle chocolate over cheesecake.
- Refrigerate 4 to 6 hours (or overnight). Store covered in refrigerator.