1-1/2cupsOreo cookie crumbsapproximately 18-20 cookies, filling and all, processed in food processor
6tablespoonsbuttermelted
Filling
4cups30 oz. Sargento® Whole Milk Ricotta Cheese
1cupsugar
1/2cuphalf-and-half or whipping cream
1/4cupall-purpose flour
1teaspoonvanilla
1/4teaspoonsalt
3largeeggs
1-1/2cupsmini semi-sweet chocolate chips
Topping
1 1/2cupssour cream
2tablespoonspowdered sugar
1teaspoonvanilla
2ozsemi sweet chocolate
1/2tablespoonunsalted butter
Instructions
Lightly grease bottom and sides of 9-inch springform pan. Combine crust ingredients in small bowl. Press evenly over bottom of pan. Bake in preheated 350°F oven 10 minutes.
Combine Ricotta cheese, sugar, half-and-half, flour, vanilla and salt in the bowl of a food processor. Process until well combined. Add eggs, one at a time, pulsing processor until smooth.
Fold in the chocolate chips; pour over crust.
Bake in preheated 350°F oven 1 hour or until set. Remove from oven to wire rack but leave the oven on. Cool on rack for ten minutes.
Meanwhile, combine sour cream, powdered sugar and vanilla until well combined. Spread on top of cheesecake and return to oven for 12 minutes.
Cool on rack for 30 minutes. Refrigerate 1 hour then remove from fridge.
Melt the chocolate and butter in microwave for one minute. Stir until smooth then spread over the top of the cheesecake. Refrigerate for at least four hours, overnight is best.