Oreo Fudge Cheesecake

I have another admission. I didn't make the cheesecake either. It's crafted by a portion of my different flunkies. They by and large allude to themselves as "the cooking class" which my more seasoned sister instructs. They are the best bundle of tweens and they can ACTUALLY COOK. I know.

So at this point you're pondering internally, "How could you dare to post this cheesecake, you rascal! How could you assume praise for something that you had no part in! How could you befoul these lovely provincial sheets with your apathy!"

All things considered, I don't censure you for speculation these things, since I have not yet referenced that I am the person who made this excellent hot fudge.

INGREDIENTS :

Filling:

• 3 packages cream cheese, softened
• 1 cup sour cream
• 1 1/2 cups sugar
• 4 eggs, lightly beaten
• 2 teapsoons vanilla
• A whole package Doublestuffed Oreos, crushedTopping (optional):
• 1 cup sour cream
• 1/4 cup granulated sugar

INSTRUCTIONS :

1. Preheat the panggangan to 300º. Grease a 10 inch springform pan.
2. Combine the cookie crumbs for the crust and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
3. In a large mixing bowl combine the cream cheese, sour cream, and sugar until smooth. Add the eggs and vanilla and beat just until combined. Stir in the remain crushed Oreos. Pour over the crust in the pan.
4. Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast, you don’t have to do it if you don’t want to). Bake for 1 hour and 20 minutes. Turn the panggangan off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the panggangan and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
5. For the topping, you can mix together the sour cream and sugar and spread it on top or you can do whipped cream instead. Drizzle on some hot fudge (recipe below) and top with mini Oreos.