Oreo Chocolate Overload Cheesecake

I made this the other day for an after Thanksgiving dessert. You guys do that too, right? Please tell me you do so I know I'm not the only one. Our Alabama kids came the day after Thanksgiving and we NEEDED some more dessert because the two pies and the lemon bars we had on Thanksgiving day wasn't enough. Anyway..I was glad I made it because I think it's one of the best cheesecakes EVER! The filling was nice and creamy...then the chocolate was the crowning glory! And also I know it was good because it's GONE!

Oreo Chocolate 
Overload Cheesecake



Crust:
26 oreos – crushed in a processor
½ cup butter – melted
Combine crushed oreos and melted butter. Stir well. Pour into a parchment paper lined spring-form pan. Press onto the bottom of the pan. Chill while preparing filling.

Filling:
2 8-ounce blocks cream cheese, softened
3 eggs
1 cup sugar
1 pint sour cream
dash vanilla 
½ cup mini chocolate chips
15 oreos -  crushed into large chunks, divided use

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.

Add the eggs one at a time and continue to beat slowly until combined. Gradually add the sugar and beat until creamy, for 1 – 2 minutes. 

Add the sour cream and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not overbeaten. Fold in the mini chocolate chips and half of the crushed oreos. Pour the filling into the chilled crust-lined pan and smooth top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep water from seeping into the cheesecake. Bake at 325 degrees for 1 hour to 1 hour and 15 minutes. The cheesecake should jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in roasting pan for 30 minutes.

Chill in the refrigerator, loosely covered, for at least 4 hours or overnight. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.

Topping:

Remaining crushed oreos from filling
1 cup chocolate ice cream topping

Sprinkle top of cooled cheesecake with chunked oreos. Drizzle with ice cream topping.

Slice into 16 servings with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Here's the goods...

Whiz some Oreos in your food processor.

Then mix them with some melted 

butter and pat them into a springform pan. 

Chill the crust while you make the filling.

Cream the cream cheese until nice 

and smooth then add the eggs one at a time.

Pour in the sugar....

...and vanilla and sour cream.

Make sure its well combined but don't overmix it.

Crush up some more Oreos into big chunks.

Toss the chunked oreos and the 

mini chocolate chips into the filling.

Then pour that into the chilled crust.

Wrap the pan with foil, then put 

it into a large roasting pan with 

some hot water and bake it up.

Sprinkle with some of the crushed Oreos..

then drizzle with some ice cream topping 

then sprinkle with more Oreos. Chill for 

several hours or overnight. Slice and eat!