by Tiffany S.
from Virtuous Daughters, August/September 2020~Volume 20, Number 3
Combine first 3 ingredients in a medium bowl; firmly press mixture evenly in bottom and 2 inches up sides of a lightly greased 10-inch springform pan. Bake at 325 for 12 minutes; set aside.
Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 1/4 c. sugar, beating well. Add 1/3 c. whipping cream, flour, and 1 tsp. vanilla; beat well. Add eggs, one at a time, beating after each addition.
Pour 3 1/2 c. batter into prepared crust. Top with crumbled cookies; pour in remaining batter. Bake at 325 for 1 hour and 15 minutes.
Combine sour cream, 1/4 c. sugar, and 1 tsp. vanilla; spread over cheesecake. Bake at 325 for 7 minutes. Turn oven off, and leave cheesecake in oven with door closed 45 minutes. Remove from oven, and cool completely on a wire rack. Cover and chill 8 hours. Remove sides of pan.
Combine 1/3 c. whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts. Stir in 1 tsp. vanilla. Remove from heat. Carefully spread mixture over cheesecake, allowing it to drip down sides. Store cheesecake in refrigerator. Garnish with additional Oreos if desired. Yields 12 large, rich servings. :)