Created by Kathleen Braun
First base (a.k.a. the crust)
Ingredients:
To do:
Crush Oreos. Mix in bowl with 3 TBSP melted butter. Press on the bottom (and slightly up the sides) of a 9 ½ inch springform pan.
Second base (a.k.a. toffee layer)
Ingredients:
To do:
Spread the two cups of toffee bits evenly on top of the crust.
Pre-heat oven to 300 degrees.
Third base (a.k.a. cheesecake layer)
Ingredients:
To do:
Beat cream cheese on low speed until fluffy. Blend in the brown sugar. Continuing on low speed, blend in the eggs one at a time. Blend in sour cream. Blend in vanilla. Blend in melted chocolate chips. Finally, blend in the flour. Pour into pan on top of the toffee bits and cookie crust. Place in oven and bake for 1 hour 20 minutes or until center is set. (I placed a pan of water in the oven under the cheesecake while it was baking.) Turn off the oven, leave the cheesecake in the oven, and crack the oven door. Let the cheesecake “rest” in the oven for 30 minutes. Remove to a rack to cool completely, and then place in the refrigerator to chill.
Home plate (a.k.a chocolate glaze layer)
Ingredients:
To do:
In microwave safe bowl, put the bittersweet chocolate chips, heavy whipping cream, sugar, and butter. Microwave for one minute. Remove and add the vanilla. Whisk until smooth. Pour on top of cheesecake and chill until firm.
Homerun trot (a.k.a. the best part)
Slice, eat, and enjoy!