Time: 15 minutes prep + 60 minutes baking + overnight refrigeration
Yield: One 9x13 pan, cut as small or large as you like
Recipe from Jamie Cooks It Up!
1/3 C melted butter
4 (8 ounce) packages cream cheese, softened
1 C sugar
2 t vanilla
1 C sour cream
2 C semi sweet chocolate chips, melted
1. Crush 30 oreos in a small food processor until they are nothing but crumbs.
2. Pour the crumbs into a medium sized bowl and pour 1/3 cup melted butter over the top. Mix them around with a wooden spoon to combine.
3. Line a 9x13 pan with tin foil and then spray it with cooking spray. Pour the crumbs into the pan and press them to the bottom with a spoon.
4. Place 4 (8 ounce) packages cream cheese into your stand mixer, or large mixing bowl. Beat the cream cheese until nice and smooth.
5. Add 1 cup of sugar and mix until combined.
6. Add 2 teaspoons vanilla and 1 cup sour cream. Mix well to incorporate, about 2 minutes should do it.
7. Add the incredible edible eggs one at a time, mixing just until each egg is incorporated.
8. Pour about 1 1/2 cups of the cheesecake batter out into a separate container.
9. Melt the chocolate chips in the microwave in 30 second increments, stirring after each interval.
10. Pour the melted chocolate into the remaining cheesecake batter and mix until combined.
11. Pour the chocolate cheesecake batter out onto your crust
and smooth it around with a knife.
12. Drop the plain cheesecake batter in twelve different spots along the top of the chocolate batter.
13. Run a knife through both batters to create a marble effect.
14. Pour warm water into a separate 9x13 pan and stick it on the lower rack of your oven. Place the cheesecake pan on the middle rack and bake at 350 for 50-60 minutes. When done baking the cheesecake will get darker around the edges, than it does in the middle. It will also still giggle a bit in the center, don't worry about it. It will continue to cook a bit while it is cooling.
15. Take the finished cheesecake out of the oven and allow it to cool completely on a wire rack.
16. Cover the top with plastic wrap and refrigerate over night.