Hot Fudge Cheesecake
Hot Fudge Cheesecake Crust: 1 (18 ounce) package chocolate sandwich style cookies, crushed 1/4 cup butter, melted Preheat oven to 325 degrees. Take half the cookies and set aside. Take the other half of the cookies and mix with the butter. Press firmly into the bottom and halfway up the sides of a 9 inch spring form pan. Bake for 5 minutes at 325 degrees. Allow to cool while preparing the filling. Filling: 3 (8 ounce) packages cream cheese, softened 3/4 cup sugar 3 eggs 2 cups sour cream 2 tablespoons flour 1 teaspoon vanilla extract 1 (11 3/4 ounce) jar hot fudge With electric mixer at medium speed, beat cream cheese until smooth. Add sugar and beat until creamy. Blend in sour cream, flour and vanilla. Blend in eggs, one at a time. Fold in remaining crushed cookies by hand and pour batter into the crust. Bake at 325 degrees for 50-60 minutes or until set. It should only jiggle a little bit when taken out of the oven. Make sure to not overbake. Run a sharp knife around the edge of the cake to loosen it but don't remove the rim.Cool at room temperaturea for one hour. Refrigerate at least 4 hours. Remove rim of pan when ready to serve. Heat hot fudge on high in microwave for 30 to 45 seconds until warm and able to be poured easily. Spoon hot fudge over each slice as it is served. Serves 16
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