Oreo Fudge Cheesecake




1 1/2 cups Oreos, crushed well
1/4 cup butter
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, crushed
Topping :
1 cup sour cream
1/4 cup granulated sugar

Preheat the oven to 300º. Grease a 10 inch springform pan.
Combine the cookie crumbs for the crust and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
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.
Put the springform pan on a cookie sheet and wrap it with a wet towel . Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
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 and top with mini Oreos.
Dark Chocolate Hot Fudge:
1 can sweetened condensed milk
1/4 cup brown sugar
1/4 cup dark cocoa powder
1 cup chopped dark or semi-sweet chocolate
4 tablespoons butter
1 teaspoon vanilla
Mix the condensed milk, brown sugar, and cocoa powder together in a saucepan. Cook until it begins to boil. Remove from heat and stir in the chocolate, butter, and vanilla. Store in the refrigerator and reheat before serving.

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