Oreo Chocolate Cheesecake

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   ["Preheat oven to 325F if using a silver 9"" springform pan (or to 300F if using a dark nonstick 9"" springform pan).", "Finely crush 24 of the cookies; mix with butter.", "Press firmly onto bottom of pan.", "Stand 14 of the remaining cookies around inside edge of pan, pressing firmly into crumb mixture.", "Set aside.", "Melt 4 of the chocolate squares in small saucepan on low heat; set aside.", "Beat cream cheese and 1/2 cup of the sugar with electric mixer on medium speed until well-blended.", "Add 1/2 cup of the sour cream, the eggs and vanilla; beat until well-blended.", "Add melted chocolate; mix well.", "Pour over crust.", "Bake 3540 minutes or until cheesecake is slightly puffed and center is almost set.", "Mix remaining 1 cup sour cream and 2 tablespoons of sugar; spread over cheesecake.", "Bake an additional 5 minutes.", "Cool to room temperature.", "Melt remaining chocolate square; drizzle over cheesecake.", "Refrigerate at least 4 hours.", "Garnish with fresh raspberries, mint sprigs and chocolate curls just before serving, if desired.", "Store leftover cheesecake in refrigerator."]

* Per serving · 4 servings · Values may vary.

No additional tips available.