Velvet Chocolate Cheesecake

• 38 Oreo cookies, divided
• 5 tablespoons butter, melted
• 5 ounces semisweet chocolate
• 1 (8 ounce) package cream cheese, softened
• 12 cup sugar
• 2 tablespoons sugar
• 1 12 cups sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• fresh raspberry
• mint sprig
• chocolate curls (you can use dark or white chocolate. Draw a vegetable peeler at an angle across the chocolate)

1. Finely crush 24 cookies; mix crushed cookies and butter in bowl.
2. Press firmly on bottomof 9-inch springform pan.
3. Stand remaining 14 cookies around the edge of pan, pressing firmly into crumb mixture.
4. Set aside.
5. Melt 4 ounces chocolate in small saucepan over low heat; set aside.
6. Beat cream cheese and 1/2 cup sugar with electric mixer at medium speed until creamy.
7. Beat in 1/2 cup sour cream, eggs and vanilla until smooth.
8. Blend in melted chocolate.
9. Pour into prepared crust.
10. Bake at 325 for 35-40 minutes or until cheesecake is slightly puffed and center is set.
11. Blend remaining 1 cup sour cream and 2 tablespoons sugar; spread over cheesecake.
12. Bake 5 minutes more.
13. Cool to room temperature.
14. Melt remaining 1 ounce chocolate; drizzle over cheesecake.
15. Refrigerate at least 4 hours.
16. Garnish with raspberries, mint and chocolate curls.

cookies, butter, chocolate, cream cheese, sugar, sugar, sour cream, eggs, vanilla, fresh raspberry, mint sprig, chocolate curls

Taken from www.food.com/recipe/velvet-chocolate-cheesecake-10687 (may not work)