I got this recipe from a local grocery store where I take cooking classes. I made this cheesecake a couple of days ago for a party and it was so easy and fast. People couldn't believe that it was homemade.
05FILLING: In large bowl with electric mixer at medium speed, beat cream cheese a little.
06Add sugar and beat until creamy.
07Blend in eggs, sour cream, flour, and vanilla.
08Fold in coarsely chopped cookies by hand.
09Pour batter into prepared crust.
10Bake in 325 degree F oven for 50 to 60 minutes or until set.(I baked for 50 minutes and next time I may bake a few minutes less.).
11Cheesecake should still jiggle in the center when taken out of oven. DO NOT OVERBAKE.
12Cool at room temperature for 1 hour.
13Refrigerate at least 4 hours, but better to make 1 to 2 days ahead.
14Best way to cut a cheesecake is when it is very cold, using a hot knife(wiping in between cuts), and cutting the entire cake before removing a piece.
15Heat hot fudge on high for 30 to 45 seconds until warm and pourable consistency.
16Spoon hot fudge over each slice of cheesecake.
17For a change, substitute malted milk balls or milky way bites instead of the oreo cookies in the filling.