Jane’s Cheesecake
2 cups Oreo cookie crumbs, leave in the middles-crush cookies in food processor
2 Tbs butter, melted
Combine cookie crumbs and melted butter; firmly press mixture evenly in bottom and up sides of a lightly greased 9-inch springform pan.
Wrap the outside of the pan with 2 large pieces of heavy duty foil, covering the entire bottom and extending up sides.
4 (8oz) packages cream cheese, softened
1/3 cup sugar
¼ cup cornstarch
1 1/3 cups sugar
1 Tbs vanilla
2 eggs
¾ cup heavy whipping cream
¼ cups semi-sweet chocolate chips, melted
Place 1 (8oz) cream cheese, 1/3 cup sugar and ¼ cup cornstarch in a large bowl and beat at low speed until creamy, scraping occasionally.
Beat in 3 (8oz) cream cheese, increase speed to high and beat in 1 1/3 cups sugar, then
1 Tbs vanilla.
Blend in 2 eggs, one at a time, add ¾ cup heavy whipping cream and beat just to blend.
Pour half the cheese mixture into the crumb-lined pan.
Blend the melted chocolate chips into remaining cheese mixture. Drizzle chocolate mixture over white mixture in pan, making swirls.
Place pan in large shallow pan containing hot water about 1 inch up sides of pan. Bake
1 hour and 10-15 minutes at 350 degrees. The center should barely jiggle when you shake the pan.
Cool on wire rack 1 hour. Cover cake with plastic wrap and refrigerate overnight.
Remove sides from pan.
Frosting
1/3 cup whipping cream
1 ¼ cups semisweet chocolate chips
Combine 1/3 cup whipping cream and 1 ¼ cups semisweet chocolate chips, melt in microwave. Stir in 1 tsp vanilla. Remove from heat.
Carefully spread mixture over cheesecake, allowing it to drip down sides.