This recipe was developed in the Koshereye Kitchen.
Chocolate Fudge (for filling and topping)
1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
2 cups of condensed milk
2 cups of crushed oreo’s (with the filling)
5 tbsp. butter
Pinch of salt
32 ounces cream cheese, room temperature
¼ cup of chocolate fudge
1 cup granulated sugar
4 large eggs
1 cup sour cream
3 tablespoons flour
1 tablespoons vanilla
5 oreo cookies
(Start with your Sauce because this will be added to your cake mix and used as a topping)
Over low heat, add milk and chocolate chips to a saucepan. Constantly stir. Once completely combined and melted, remove from heat. Continue stirring and slowly add butter to the mixture. Once all the ingredients are fully mixed, pour the mixture into a container and set aside.
Place cookies in a food processor and process until finely ground. Combine the melted butter and cookie crumbs in a large bowl and mix well. Press the cookie mixture into a 9-inch pie pan or springform pan, making an even layer on the bottom (an up the sides if you want). Refrigerate the crust while preparing the rest of the pie.
Using an electric mixer, beat the cream cheese until light and fluffy and no solid pieces remain. While beating, slowly add sugar and the eggs, one at a time. Mix in the sour cream, flour, ¼ cup of chocolate fudge, and vanilla. Remove your baking pan with crust from the refrigerator and add pour in your filling.
Regular Method (cake may develop cracks in the filling):
Bake 10 minutes at 475 and then reduce oven temperature to 300 degrees F. and continue baking until the sides are set but the center moves slightly (40 to 60 minutes).
Turn off the oven, slightly open the door, and let cheesecake cool in the oven for 1 hour. Remove and cool to room temperature and then refrigerate for at least 4 hours.
Advanced (water bath) Method:
Cover the outside of your pan with tinfoil (see this video at 3 mins in for instructions). Place your pan inside a larger roasting pan. Fill the roasting pan with boiling water enough to reach 1 inch up your cake pan.
Bake at 325 f for 1 ½ hour. Then open the oven door and let the cheesecake cool while it is still in the oven.
Once cool (about an hour), remove from oven, cover, and place in refrigerator for at least 4 hours before adding the topping.
Pour the remainder of your chocolate fudge over the top of your cheesecake. Crush up some more Oreos and sprinkle on top. Add any kinds of chocolates and garnishes as you wish.