Chocolate Cheesecake with Oreo Crust

Step 1: Preheat oven to 350 degrees F.

Step 2: Position rack in center of oven (too high or too low of rack placement will cause baking problems).

Step 3: Lightly grease (butter) a 9-inch springform pan.

Step 4: To Prepare Chocolate Crust; NOTE: set aside to cool before using.

Step 5: In a food processor, whirl cookie crumbs to fine crumbs. Add butter; whirl 5 to 10 seconds more. Transfer the crumb mixture to prepared pan, (being careful not to get crumbs on sides of pan). Press crumb mixture firmly and evenly over the bottom.

Step 6: Bake 10 minutes. Remove from oven and cool crust completely on a wire rack. Maintain oven temperature to bake the cheesecake,

Step 7: For the filling: In a large bowl, combine cream cheese and sugar; cream just until light and fluffy. Add eggs, one at a time, beating after each addition. NOTE: Do not over beat the mixture.

Step 8: Beat in flour, salt, whipping cream, and vanilla extract; set aside.

Step 9: In a medium bowl, place 1 1/2 cups of the cream cheese mixture. Gradually add the melted chocolate; stir until well combined. Stir in chocolate chips; set aside.

Step 10: Pour cream cheese mixture over prepared cookie crust.

Step 11: Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack.

Step 12: Bake 15 minutes.

Step 13: Reduce heat to 300 degrees F. Bake another 1 hour or until edges are light brown and center is almost set.

Step 14: Cool slightly then refrigerate 24 hours.

Step 15: BEFORE SERVING THE CHEESECAKE, make the chocolate sour cream topping: In a medium bowl, combine sugar, cocoa, sour cream, and vanilla extract. Spread topping over top of the cold cheesecake. Serve.