Chocolate Swirl Cheesecake

Crust

1 pack GF Glutino Oreos
1/4 stick butter


Filling

3 blocks cream cheese (softened)
3 eggs
1 cup sugar
1/2  cup sour cream
1/2 cup heavy whipping cream
1 teaspoon vanilla
Chocolate chips

Directions

1.      Preheat the oven to 400 °F.

2.      In a mixing bowl, combine the filling ingredients with a fork until evenly moistened.

3.      Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray (butter works fine).

4.      Crush the Oreos into fine pieces. Combine with 1/4 stick of melted butter.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base. Heat in oven for 10 mins.

5.      Reduce oven temperature to 325 °F after crust is baked.

6.      In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.

7.      Add the eggs, 1 at a time, and continue to beat slowly until combined.

8.      Gradually add sugar and beat until creamy, for 1 to 2 minutes.

9.      Add sour cream, heavy whipping cream and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten.

10.  Pour the filling into the crust-lined pan and smooth the top with a spatula.

11.  Place pan in oven and bake for 1 hour.  After 1 hour, turn off oven, but leave cheesecake in for at least two hours. Afterwards cool completely before placing cheesecake in refrigerator (best if it sits overnight).

It was very creamy and the whole family loved it! I have since made two more!