38 Oreo chocolate sandwich cookies, divided
5 tablespoons butter or margarine, divided
5 ounces semisweet chocolate, divided
1 8 ounce packages cream cheese, softened
1/2 cup plus 2 tablespoons sugar, divided
1 1/2 cups dairy sour cream, divided
2 eggs
1 teaspoon vanilla extract
fresh raspberries, mint sprigs and chocolate curls for garnish
Finely crush 24 cookies; mix crushed cookies and butter in bowl. Press firmly on bottom of 9 inch springform pan. Stand remaining cookies around edge of pan, pressing firmly into crumb mixture. Set aside. Melt 4 ounces chocolate in small saucepan over low heat; set aside. Beat cream cheese and 1/2 cup sugar with electric mixer at medium speed until creamy. Beat in 1/2 cup sour cream, eggs and vanilla until smooth. Blend in melted chocolate. Pour into prepared crust. Bake at 325F for 35 to 40 minutes or until cheesecake is slightly puffed and center is set. Blend remaining 1 cup sour cream and 2 tablespoons sugar; spread over cheesecake. Bake 5 minutes more. Cool to room temperature. Melt remaining 1 ounce of chocolate; drizzle, over cheese cake. Refrigerate at least 4 hours. Garnish with raspberries, mint and chocolate curls. Makes 12 to 14 servings.
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