24 OREO cookies, crushed (about 2 cups)
1/4 c (1/2 stick) butter, melted
4 (8 oz) packages cream cheese, softened to room temperature
1 c sugar
2 T flour
1 t vanilla
1 package (8 squares) BAKER'S semi-sweet chocolate, melted and cooled a little
1/2 package Guittard semi-sweet chocolate chips, melted
Preheat oven to 325 degrees. Mix crumbs and butter. Press into 9 by 13 baking dish lined with foil. Beat cream cheese, sugar, flour and vanilla until well blended and smooth. Add chocolate and mix well. Add eggs, one at a time, mixing on low after each addition just until blended. Pour over crust. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan and place on a serving platter. Drizzle with melted chocolate chips. Place back in fridge until drizzle is set up. ENJOY!
* This is such a fun spin on traditional cheesecake! You could use a springform pan if you must, but, I LOVED how thin it was! It was also easier to cut into pieces and serve since it wasn't so thick. You need your crumbs very small, so use a food processor if you have it. It's also important to have your cream cheese very soft because it creates a smoother texture in the cheesecake. Also, whenever I do a dish involving cream cheese, I always beat the cream cheese until smooth before I add anything else to it. That also creates a creamier cheesecake. You don't have to drizzle it with chocolate, in fact the recipe didn't even call for it, but mine cracked on top (and I accidentally broke it in half...oops!) and I wanted to cover it all up. But boy, did it add to the flavor! You could also top it with a chocolate ganache, which I'm sure is divine!