This is the all-round best cheesecake I have ever had (and I consider myself a connoisseur!) It’s very rich so cut small portions although I think you’ll catch people sneaking into the refrigerator mid-afternoon for seconds!

2 cups Oreo cookie crumbs (about 20 cookies)
2 tablespoons butter, melted
¼ cup brown sugar
2 lbs. cream cheese, softened
1¼ cups sugar
1/3 cup pareve whip
2 tablespoons flour
1 teaspoon vanilla
4 eggs
2 cups coarsely crumbled Oreos
1 pound sour cream
¼ cup sugar
1 teaspoon vanilla
1/3 cup pareve whip
1¼ cups semisweet chocolate chips

Preheat oven to 325 degrees. Combine first 3 ingredients and press mixture in bottom and up sides of a 10-inch springform pan. Bake for 10 minutes and set aside. Beat cream cheese until creamy. Gradually add 1¼ cups sugar, beating well. Add 1/3 cup pareve whip, flour and 1 teaspoon vanilla. Mix well. Add eggs one at time, beating well after every addition. Pour 3½ cups of this batter into prepared crust. Top with crumbled cookies. Pour remaining batter over cookies. Bake for 1 hour and 15 minutes. Combine sour cream, remaining ¼ cup sugar and 1 teaspoon vanilla. Spread over cheesecake. Bake for 7 more minutes. Turn oven off and leave cheesecake in with door close for 45 minutes. Remove from oven and cool completely on a wire rack. Cover and chill 8 hours. Remove sides of pan. Combine 1/3 cup pareve whip with chocolate chips in a small saucepan. Stir over low heat until chocolate melts. Stir in teaspoon vanilla and remove from heat. Carefully spread mixture over cheesecake allowing it to drip down the sides. Chill. Serves 16 – 20. Very rich and very good.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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