11 oreo cookies, crushed
3 tbls unsalted butter
24 oz cream cheese
2/3 cup sugar
5 tsp cornstarch
2 tbls sour cream
1 cup semi sweet chocolate, chopped
¼ cup dark rum
2 tsp vanilla
2/3 cup whipping cream
Fluffy Chocolate Rum Topping –
1 cup Whipping cream
2 tbls powdered sugar
1 tbls unsweeted cocoa powder
1 tbls dark rum
Preheat oven to 350 degrees.
Crush cookies finely, add melted butter. Press into the bottom of a well greased 9 inch spring form pan. Reserve in the refrigerator.
In a large electric mixer, combine cream cheese, cut into 1 inch cubes, sugar, cornstarch and sour cream. Beat until smooth.
Slightly beat eggs and egg yolk and add to the cream cheese mixture about ¼ cup at a time. Beating well after each addition. DO NOT overbeat.
Melt chocolate in the top of a double boiler, over simmering water.
Add to cream cheese mixture with the rum and vanilla. Beat at a slow speed until completely incorporated. Stir in whipping cream with a wire whisk.
Pour batter over crust.
Bat at 350 degrees for 15 minutes.
Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes, or until the center no longer looks shiny.
Remove the cake from the oven and run a hot knife around the inde edge of the pan.
Turn pan off and return the cake to the oven for an additional 1 hour.
Chill uncovered, overnight.
After the cheesecake is chilled, prepare topping. In an electric mixer, beat whipping cream, powdered sugar, cocoa and rum until stiff peaks form.
Pipe whipped cream mixture around the edge of the cheesecake. Garnish with chocolate curls.
Chill until serving.