Oreo Chocolate Cheesecake

    For this recipe, we used a special spring-form pan.  This pan makes it easier when it comes to serving a cheesecake.  We also put a pastry sheet on the bottom of the pan so the cheesecake wouldn't stick as much.

    I started by crushing oreos for the crust of the cheesecake.  Luckily, the Kitchen Aid has a contraption that can be added on that crushes the oreos.  This was much easier than having to crush all of them by hand.  I melted some butter and added it to the oreos.  I then pressed them into the bottom of the pan.  After I got it well compressed, I added whole oreos around the edge of the pan. 

    After the crust was finished, I started on the cheesecake.  I put the cream cheese in the Kitchen Aid and beat it until it was creamy.  I then added 1/2 cup sugar and mixed until it was well blended.  Next, I added sour cream, vanilla, and cocoa powder.  Once everything was mixed well, I added the eggs one at a time. I then poured the mixture over the crust and spread it evenly.  Next I was supposed to put this in the oven, but instead I put the next layer on top.  This layer was a mixture of the remaining sour cream and sugar.  I then wrapped the pan in aluminum foil and placed it on a cookie sheet that had a thin layer of water.  I stuck it in the oven for 35-40 minutes.


    Fortunately, it didn't make a difference that I added the white layer too early.  It still came out looking like it was supposed to. I thought the cheesecake tasted very good.  It was creamy and silky and you could taste the chocolate.  The white layer had an odd taste because it was only sour cream and sugar.  But when I had my mom try it, she actually really liked it.  I thought the cookie crust went nicely with the cheesecake and it tasted good.