So many times, cheesecake recipes seem difficult. This one is not difficult at all! It came together so quickly and we couldn't wait to get a taste of it! It was well worth the wait of the cooling time! It has just the right amount of chocolate! We like it with chocolate syrup and whipping cream!
Lion House Bakery
From Cupboard to Cupboard
1/2 (1-pound) package of Oreo Cookies
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3/4 teaspoon vanilla
1/3 cup chocolate syrup
2 cups sour cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla
Preheat oven to 300 degrees.
Crush whole Oreo cookies(I used my food processor), including frosting centers, to make 2 cups of fine crumbs. Press evenly onto bottom and sides of 10-inch springform pan.
In a large mixing bowl, beat cream cheese until smooth; gradually add sugar, then add eggs, one at a time, beating well after each addition. Stir in vanilla and chocolate syrup. Pour filling into crust. Bake 55 minutes.
When cheesecake is almost finished baking, beat sour cream with a wire whisk; add sugar and vanilla and mix well. Spread on top of cheesecake and return to oven. Bake 10 more minutes. Cool before removing sides from springform pan. Refrigerate until ready to serve. Make 10 to 12 servings.
Note: Cheesecake can be baked, cooled, and frozen for an easy dessert later!
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