Recipe By Tracy (sugarcrafter)
- 2-¼ cups Crushed Chocolate Cookies
- 6 Tablespoons Butter, Melted
- 2 pounds Cream Cheese
- 1-¼ cup Sugar
- ½ cups Sour Cream
- 1 teaspoon Vanilla Extract
- 4 whole Eggs (large)
- 12 ounces, weight Milk Chocolate, Melted
- 1-½ Tablespoon Red Food Coloring
Preheat the oven to 450 degrees. Grind the cookies in a food processor until you have 2 cups worth of crumbs (I used about two “rows” of Oreos). Stir in the melted butter so that all of the crumbs are moist. Press the crust into the bottom and up the sides of a 9″ springform pan. Stick the pan in the freezer while you make the cheesecake batter.
In a large bowl, beat the cream cheese until fluffy. Beat in the sugar, sour cream, and vanilla, and then add in the eggs one at a time. Beat in the melted chocolate and food coloring until well-blended.
Pour the batter into the crust. Bake for 15 minutes, then lower the temperature to 200 degrees. Continue baking until the edges of the cheesecake are set but the center still wiggles when the pan is shaken, about 1 hour (it could take longer, so make sure you keep an eye on it).
Cool the cheesecake on a rack at room temperature before refrigerating. Refrigerate at least 3 hours before serving.