This recipe uses both! Heavy whipping cream makes it smoith, while sour cream makes it tangy and rich.
Process Oreos into crumbs. Add the melted butter and mix it together until it resembles wet sand.
Press the crumbs into an even layer on the bottom and part way up the sides of a springform pan. Bake till crisp.
Pour hot cream over chocolate chips and let it sit for at least 5 minutes. Stir until smooth.
Beat cream cheese and sour crem until smooth. Blend in the sugar and beaten eggs. Stir in the vanilla and flour.
Stir in the chocolate ganache until the mixture is an even brown color.
Pour batter into the prepared crust. Bake in a 325℉ oven with a water bath until set but the center is still jiggly.
Turn off the oven and cool for 1 hour. Then cover and refrigerate for 8 hours or overnight. Top with more ganache.
Sprinkle the edge with chocolate chips. Place back in the fridge to set for about 1 hour before slicing.
Serve on its own, or add a dollop of whipped cream or a spoonful of cherry topping.
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