Oreo Fudge Cheesecake

• FOR THE CRUST:
• 1-1/2 cup Oreo Cookies Chopped
• 1/4 cups Brown Sugar, Packed
• 1 teaspoon Cinnamon
• 2 Tablespoons Margarine, Melted
• _____
• FOR THE CHEESECAKE LAYER:
• 4 packages (8 Oz Packages) Cream Cheese
• 1-1/4 cup Sugar
• 1/3 cups Whipping Cream
• 3 Tablespoons Flour
• 2 teaspoons Vanilla Extract
• 4 whole Eggs
• 1-1/2 cup Oreo Cookie Crumbs
• _____
• FOR THE SOUR CREAM TOPPING:
• 1 carton 16 Oz Sour Cream
• 1 teaspoon Vanilla Extract
• 1/4 cups Sugar
• _____
• FOR THE FUDGE TOPPING:
• 1-1/4 cup Semi-Sweet Chocolate Chips
• 1 cup Whipping Cream
• 1 teaspoon Vanilla Extract

1. CRUST:
2. Combine all ingredients and press onto bottom and up the sides of a 9" springform pan. Bake at 350 degrees F for 6-7 minutes and allow to cool.
3. BASE CHEESECAKE:
4. Beat cream cheese until smooth and gradually add sugar.
5. Add 1/3 Cup cream, flour and vanilla. Beat well.
6. Beat in eggs, one at a time. Pour half of the batter into the springform pan. Top with cookie crumbs and then the remaining batter.
7. Bake at 350 degrees F for 45 minutes.
8. SOUR CREAM TOPPING: (Have ready for when cheesecake has baked 45 minutes)
9. Combine all of the topping ingredients. Spread on top of cheesecake and immediately return to the oven for 7-8 minutes. Turn off oven and leave cheesecake in oven for 30 minutes. Remove and allow to fully cool.
10. FUDGE TOPPING:
11. Remove cheesecake from springform pan.
12. Melt chocolate chips in a double boiler over medium low heat with 1 Cup of cream. When fully combined and melted stir in the vanilla. Let cool so that when poured over the top of the cheesecake it does not run excessively. Once you pour it over the cheesecake, refrigerate until fully set.

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Taken from tastykitchen.com/recipes/desserts/oreo-fudge-cheesecake/ (may not work)