Oreo Cheesecake

1. Preheat the oven to 375°F.

2. In a small mixing bowl combine the Oreo Crumbs and the Melted Butter. Stir them together until they are well mixed. Then place them in the bottom of a springform pan. Press them down evenly on the bottom, but make the edges a little thicker so that the crust comes up higher on the edges.

3. Bake for 7 minutes. Remove from the oven and let it cool. Reduce the oven temperature to 325°F.

4. In a large mixing bowl mix the Cream Cheese until it is very smooth and creamy.

5. Add the Sugar and mix it in until it is smooth and creamy.

6. Add the Sour Cream and the Vanilla and mix them in well.

7. Add the Eggs and mix them in well.

8. Break each Oreo into 4 pieces. Stir the Oreos into the Cheesecake filling. Pour the filling into the springform pan and spread it evenly.

9. Place the springform pan in aluminum foil and then place it in a larger pan that has about an inch of water in the bottom of it. I have tried making cheesecakes without the how water bath and the cheesecake will often crack. I have never had a cheesecake crack on top when cooking it in a hot water bath. Trust me on this one. It is annoying, but it works!

10. Bake the cheesecake at 325°F for 1 hour and 15-20 minutes. When it is done baking it will still be jiggly in the middle. It will continue to set up as it cools. Remove the cheesecake from the oven and let it cool for about an hour. Then place the cheesecake in the fridge to let it cool completely.

11. Make the Ganache. Boil the Whipping Cream, then stir in the Chocolate Chips until it is smooth and creamy. Let it cool for 20 minutes, then pour over the top of the cheesecake and put it in the refrigerator until it is completely set up. Slide a knife around the edge of the springform pan before you remove the outside.

12. Serve and enjoy!