Recipe: Decadent Chocolate Chunk Cheesecake (with Oreo crust and fudge topping)

DECADENT CHOCOLATE CHUNK CHEESECAKE

FOR THE CRUST:
1 1/2 cups Oreo chocolate cookie crumbs
1/4 cup butter, melted
FOR THE CHEESECAKE:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs
1/2 cup sour cream
12 squares (1 ounce each) Baker's semi-sweet baking chocolate, divided use
1/2 cup heavy (whipping) cream (for the topping)

Preheat oven to 350 degrees F if using a silver springform pan. (If using a dark nonstick springform pan, preheat oven to 325 degrees F).

TO MAKE THE CRUST:
Combine crumbs and butter. Press firmly onto bottom of 9-inch springform pan; set aside.

TO MAKE THE CHEESECAKE:
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Stir in the sour cream and 8 squares chopped chocolate pour over crust.

Bake 45 to 50 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake (do not remove from pan). Cool completely.

TO MAKE THE TOPPING:
Bring heavy cream to simmer on low heat. Remove from heat. Add 4 squares chopped chocolate. Stir until completely melted. Cool slightly, then pour over the cooled cheesecake.

Refrigerate at least 3 hours or overnight. Remove from pan before serving.

Makes 1 (9-inch) cheesecake, 16 servings
Source: Kraft Foods