2 c Crushed Oreos (do NOT use
-Hydrox) (up to 2-1/4)
6 tb Melted butter
3 pk Cream cheese
1 cn Sweetened condensed milk
4 Eggs
8 oz Semi-sweet Baker’s
-chocolate, melted
2 ts Vanilla
1 Bag mini chips
The best gourmet ice cream
-fudge topping you can get
-in your area, warmed
Mixed crushed oreos with melted butter. Press to sides of springform,
making sure that the top edge is very level, high, and smooth.
Whip cream cheese until soft. Beat in eggs and vanilla. Slowly add
condensed milk. Beat in melted chocolate, be sure to scrape the sides and
bottom of bowl until entirely mixed, or you’ll get white streaks in your
cheesecake. Pour into prepared springform. Lick bowl and beaters.
VARIATION: pour half the cheesecake batter into springform, then add a
layer of halved oreos, and then pour remaining batter on top.
Bake at 300 degrees for approximately 1 hour 10 minutes, or until set. This
seems to vary widely from oven to oven, so keep a close eye on it. Remove
from oven and cover with plastic wrap (this is important, it MUST be
plastic wrap so the top of the cheesecake softens). Immediately put in
refrigerator to chill.
Remove plastic wrap from thoroughly chilled cheesecake and pat top with
paper towel. Pour mini chips over top and press firmly into cheesecake. You
should not be able to see ANY cheesecake when you’re done. Carefully remove
springform in front of gasping guests. Admire your work of art. Gorgeous,
ain’t it? Determine it’s too pretty to cut, and put back in refrigerator.
Remove from refrigerator when angry guests start searching for your butcher
knives. Reluctantly slice thinly (trust me, you can’t eat much of this
stuff), and drizzle warm fudge in a very thin crisscross pattern over
slice, allowing it to pool slightly on one side of plate. Sit back, wait
for the guys to start fighting over you, and smugly smile at the deadly
evil looks from the women.
Yields
1 Servings