Cookie Crust:
6 tablespoons Butter softened
30 Oreos
Cheesecake:
3 packages (8oz) cream cheese soften
1 1/4 cups powdered sugar
1 teaspoon vanilla
1/4 cup sour cream
1 1/2 cup semi-sweet chocolate (melted and cooled to room temperature)
10 Oreos crushed into pieces
Cookie Crust:
Place softened butter and Oreos in a gallon freezer bag and mash until mixture looks sandy and wet. Press mixture into a 9-inch springform pan and then refrigerate while making the filling.
Cheesecake:
Melt semi-sweet chocolate in a double broiler till creamy then set aside to cool.
In a large bowl beat cream cheese with a mixer until creamy. Add the powdered sugar and beat until well combined then add sour cream and vanilla and mix.
Add melted chocolate and whip 2-3 minutes or until light and fluffy. Then gently stir in crushed Oreo.
Spread the filling evenly over the crust. Cover with plastic wrap and chill for 3-4 hours.
Note: For clean slices when cutting run knife under hot water and wipe dry before making each cut.
Inspired by: No-Bake Creamy Chocolate Cheesecake and {No-Bake} Oreo Cheesecake
