Double Chocolate Oreo Cheesecake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Gunther's Galley is a new restaurant in Knoxville, and USA Today featured this cheesecake recipe in January, when they made it for local annual fundraiser, Chocolate Fest. It's awesome! As presented by the chef on a local news program. Read more . Needs to chill 4 hours before serving Ingredients:
crust |
1-2/3 c. oreo crumbs |
5 tbs granulated sugar |
4 - 5 tbs melted butter |
filling |
16 oz. cream cheese |
1-1/4 c. granulated sugar |
3 tbs. cornstarch |
8 oz. melted dark chocolate |
16 oz. sour cream |
1-1/2 tsp. vanilla |
1/2 tsp. salt |
4 (whole) large eggs |
1 large egg yolk |
Directions:
1. Preheat oven to 325 degrees.
2. Combine crust ingredients.
3. Lightly spray a 10 spring form pan with non stick coating and press crumb mixture into the bottom and up the sides of the pan.
4. Bake the crust for 10 min. and set aside to cool.
5. Combine cream cheese, sugar and cornstarch in a mixing bowl, then beat together until smooth.
6. Keep the sides of your bowl scraped down and make sure there are no lumps.
7. Add melted chocolate next and combine well, then add the sour cream, salt and vanilla.
8. Continue mixing to thoroughly blend all ingredients, then slowly add the eggs one at a time, mixing well after each addition.
9. Pour the mixture into your cooled spring form pan over the par-baked crust.
10. Bake for 60 minutes in the preheated oven.
11. The middle may still be a bit wobbly .
12. Cool the cake completely and refrigerate for at least four (4) hours.
13. When ready to serve, decorate the cake with crumbled Oreos and drizzle with melted chocolate.
|
|