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1
CRUST: Coarsely chop half of the cookies and set aside. (I used a food processor.).
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2
Finely crush the remaining cookies, add the butter, and mix. (I used a food processor.).
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3
Press firmly on bottom and about 1 1/2 inches up sides of 9-inch springform pan (doesn't need to be perfect). Pan, especially a non-stick pan, does not have to be greased since there is a lot of butter in the crust.
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4
Bake crust at 325 degrees F for about 4 minutes to set it.
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5
FILLING: In large bowl with electric mixer at medium speed, beat cream cheese a little.
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6
Add sugar and beat until creamy.
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7
Blend in eggs, sour cream, flour, and vanilla.
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8
Fold in coarsely chopped cookies by hand.
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9
Pour batter into prepared crust.
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10
Bake in 325 degree F oven for 50 to 60 minutes or until set.(I baked for 50 minutes and next time I may bake a few minutes less.).
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11
Cheesecake should still jiggle in the center when taken out of oven. DO NOT OVERBAKE.
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12
Cool at room temperature for 1 hour.
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13
Refrigerate at least 4 hours, but better to make 1 to 2 days ahead.
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14
Best way to cut a cheesecake is when it is very cold, using a hot knife(wiping in between cuts), and cutting the entire cake before removing a piece.
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15
Heat hot fudge on high for 30 to 45 seconds until warm and pourable consistency.
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16
Spoon hot fudge over each slice of cheesecake.
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17
For a change, substitute malted milk balls or milky way bites instead of the oreo cookies in the filling.
