Ultimate Chocolate Cheesecake 

Ingredients:

1 cup of crushed OREO cookies, approx. 13 cookies

Small amount of butter, melted

2 -(8oz) packages cream cheese, softened

1 cup sour cream

1 cup sugar

1 tablespoon cornstarch

1 tablespoon vanilla extract

3 bars-(3oz) bittersweet chocolate, broken and melted

3 large eggs, room temperature

¼ cup Kahlua liqueur (optional)

Directions:

1. Preheat oven to 325 degrees.  Lightly grease 9” springform pan.  On the outside of the pan, wrap foil over bottom and up 1-2” of sides to prevent drips in oven.
2. Process cookies in food processor or blender until fine and mix with small amount of melted butter.  Press cookie crumbs firmly in bottom and 1” up sides of pan. 
3. Beat cream cheese in large bowl with mixer on high until smooth.  Reduce speed to medium and mix in sour cream until well blended, scraping sides of bowl once or twice.  Beat in sugar, cornstarch, and vanilla.  Then add the melted chocolate!
4. With mixer on low, add eggs one at a time, beating just until blended and beat in liqueur if desired.  Pour into cookie crust.
5. Bake 1 hour and 10 minutes or until toothpick inserted 2” from edge comes out clean.  The center will still jiggle slightly when pan is shaken.  Cool on wire rack for 10 minutes and carefully run a thin knife around inside edge to release cake and crust, leave cake in pan.
6. Refrigerate at least four hours or overnight before removing sides of pan.  Serve with fresh sliced strawberries for a great touch.