Rich Chocolate Cheesecake

Chocolate Cookie Crust

1 (12 oz) package semisweet chocolate chips

4 (8 oz) packages cream cheese, softened

2 cups sugar

4 eggs

1 T cocoa

2 tsp vanilla

1 (16 oz) carton commercial sour cream

Whipped cream

Chocolate Cookie Crust

Crush enough Oreo cookies (filling included) in food processor to make 1 2/3 cups of cookie crumbs. Press chocolate cookie crumbs on bottom and ½ inch up the sides of a 10-inch springform pan.

If you don’t have a food processor remove cookie centers and use whatever method you prefer to make 1 2/3 cups of crushed cookies. Add ¼ cup melted butter to cookie crumbs. Press chocolate cookie crumbs on bottom and ½ inch up the sides of a 10-inch springform pan.

Melt chocolate chips either in microwave or in top of double boiler.

Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate, cocoa, and vanilla; beat until blended. Stir in sour cream, blending well. Pour into prepared pan. Bake at 300 degrees for 1 hour and 40 minutes (center may be soft but will firm when chilled). Let cool to room temperature on a wire rack; chill at least 8 hours. Garnish each serving with whipped cream. Yield: 10-12 servings.