Chocolate Oreo Mudslide Cheesecake

Yield: 12 to 14 servings

Ingredients

Chocolate Crust

• 1 1/2 cups chocolate (Oreo) cookie crumbs
• 3 tablespoons butter, melted
• 1/2 cup chopped almonds

Cheesecake Filling

• 32 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 4 extra large eggs
• 3/4 cup whipping cream
• 2 teaspoons vanilla extract
• 1 1/2 cups semisweet chocolate chips, melted
• 12 chocolate creme-filled Oreo cookies, each cut in half

Topping

• 1 1/2 cups semisweet chocolate chips
• 3/4 cup whipping cream
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Instructions

1. Heat oven to 400 degrees F.

Chocolate Crust

1. Mix together cookie crumbs, butter and almonds until blended. Press evenly into the bottom and 1 inch up the side of a 9 1/2 inch springform pan; set aside.

Cheesecake Filling

1. In large bowl of an electric mixer, beat together cream cheese and sugar until light and fluffy.
2. Beat in eggs until thoroughly blended.
3. Blend in cream and vanilla extract and beat for 3 to 4 minutes longer.
4. Beat in melted chocolate, beating 2 minutes more.
5. Turn 1/2 of filling into crust, spreading evenly. Top with a single layer of cookie halves (using them all). Carefully top with remaining filling, spreading evenly and smoothing top.
6. Bake for 20 minutes. Without opening oven, reduce oven temperature to 300 degrees F and continue baking 40 to 45 minutes longer until cheesecake is set around edges but still jiggles slightly in center.
7. Cool to room temperature, then refrigerate until well chilled, 4 hours or longer.
8. Run a sharp knife around edge of pan to loosen cake.

Topping

1. Combine chocolate chips and cream in a 1 quart glass measure. Heat in microwave oven on HIGH for 1 1/2 to 2 minutes, until smooth when stirred. Stir in butter, until melted, and vanilla extract. Refrigerate until thickened to spreading consistency, about 25 to 30 minutes or longer. Spread evenly on top of cake and return to refrigerator until firm.
2. To serve, cut into slices with sharp knife. Garnish with whipped cream, if desired.
3. Refrigerate any leftovers.