Chocolate Chip Cheesecake With Oreo Crust

• FOR THE CRUST:
• 24 whole Oreo Chocolate Sandwich Cookies
• 1/2 sticks Unsalted Butter, Melted And Slightly Cooled
• FOR THE FILLING:
• 16 ounces, weight Cream Cheese
• 8 ounces, weight Ricotta Cheese
• 1 cup Sugar
• 3 whole Eggs
• 3/4 cups All-purpose Flour
• 5 Tablespoons Unsalted Butter, Melted And Cooled
• 1 Tablespoon Vanilla
• 1 Tablespoon Lemon Juice
• 1/2 teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• FOR THE TOPPING:
• 1 whole 3.5 Oz. Chocolate Bar, At Room Temperature

1. Pre-heat the oven to 325u0b0F.
2. To make the crust, add the cookies to a food processor and pulse until they've turned into crumbs. Pour in the melted butter and pulse a few more times until all the crumbs have been coated. Pour into a 9" spring-form pan and tamp down to form an even layer.
3. Shake out the food processor bowl and then add the cream cheese, ricotta cheese, sugar, eggs, melted butter, flour, vanilla, lemon juice and salt. Puree until smooth. Place the chocolate chips in a bowl and toss with a teaspoon of flour to help keep them from sinking while baking. Add to the food processor and pulse a couple of times just to distribute them.
4. Pour the mixture on top of the cookie crust, place on a baking sheet and bake for 75 - 80 minutes or until the top is set. Allow to cool thoroughly before removing from the pan.
5. To make the chocolate curls, make sure the cake is completely cool and run a vegetable peeler down the sides of the chocolate bar over the top of the cake.

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Taken from tastykitchen.com/recipes/desserts/chocolate-chip-cheesecake-with-oreo-crust/ (may not work)