Creamy Chocolate Cheesecake

A purchased Oreo crust is patted into a springform pan as the base for this cream cheese-sour cream cheesecake with melted chocolate coating.

Ingredients:

• 1 Oreo pie crust
• 3 eggs
• 3, 8 oz. pkgs. of 1/3-less-fat cream cheese
• 8 oz carton of sour cream
• 1 tablespoon (real) vanilla
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 15 oz chocolate "wafers" (for candy making), melted
• Chocolate for garnish, optional

Directions:

Place a lasagna-sized pan of water in bottom of oven to help prevent or reduce cracking. Preheat oven to 350 degrees. Line a cheesecake pan with parchment paper. Break up the pie crust and pat evenly into bottom of pan. Mix eggs, softened cream cheese, sour cream, and vanilla until creamy. Add sugar and brown sugar gradually; mix until smooth. Melt chocolate in microwave according to directions and pour into cream cheese mixture. Mix until smooth. Pour cheesecake mixture into springform pan. Bake about 40-50 minutes until center is almost set and sides start to pull away. Cool. Let chill overnight. Loosen sides and remove from pan. Top with white, dark or milk curls, or drizzle with white chocolate as a garnish.

Number of Servings: 12-15

Notes from the Cook: I usually use parchment paper to help lift the cheesecake out and onto a plate to serve.