• **Plan ahead and make sure the cream cheese, sour cream and eggs are at room temperature. This will help the ingredients cream together more smoothly.**
• Spray a 9" springform pan with cooking spray.

Make the crust:

• Preheat the oven to 325º Fahrenheit.
• In a food processor, pulse together the Oreo cookies and the butter for the crust.
• Press the crumbs into the bottom of the springform pan.
• Bake the crust for about 9 minutes. Allow the crust to cool completely before filling.
• Wrap the outside of the springform pan with two layers of foil. This will help seal the bottom so that water doesn't get in. OR use a silicone water bath mold.

Make the cheesecake filling:

• Place the cream cheese in a large bowl. Use 22 ounces of cream cheese which is 2 8-ounce blocks and then an additional 6 ounces. The cream cheese should be at room temperature.
• Use a hand mixer on low speed to cream the cream cheese until it is smooth. Don't beat too much air into the cream cheese. Mix on low speed just until smooth and any lumps are out.
• With the mixer on low speed, mix in the sugar and vanilla extract. Scrape the sides of the bowl as needed.
• Mix in the sour cream (16 ounces plus 2/3 cup) and mix on low speed just until blended.
• Crack the eggs into a small bowl. Use a hand whisk to gently whisk the eggs together to break up the yolks. Don't whisk them too much. You don't want them frothy.
• Add the eggs to the cream cheese mixture and blend the eggs into the cream cheese mixture. Scrape the sides of the bowl and mix just until combined.
• Fold in the halved Oreo cookies.
• Pour half of the batter into the springform pan with the pre-baked crust.
• Prepare the fudge ripple by placing the chocolate chips and heavy cream in a small microwave safe bowl. Microwave for 20 seconds, then stir. Microwave again in 10 second intervals until the cream is totally incorporated into the melted chocolate. It should be smooth and shiny. Allow the fudge to cool for 5 minutes.
• Drizzle the fudge over the batter in the pan. Drizzle it as evenly as possible.
• Spoon the remaining Oreo cheesecake batter over the fudge ripple and smooth out as evenly as possible.
• Tap the pan on the counter 4-5 times. This will help bring any air bubbles to the top so that they pop. This will help your cheesecake have a nice thick texture.
• Preheat the oven to 325º Fahrenheit.
• Heat 4 quarts of water on the stove or in the microwave until steaming but not necessarily boiling.
• Pour about an inch and a half of water in a 10×15" baking pan.
• Place the wrapped springform pan into the water bath. (Or if you have the silicone water bath mold, simply place it in the water filled pan.)
• The water should come about halfway up the side of the pan. Pour in additional water if needed.
• Place the cheesecake (in the water bath) in the preheated oven.
• Allow the cake to bake for 60 minutes. Do not open the oven.
• After 60 minutes, turn off the oven and allow the cheesecake to sit in the oven for another 5 hours. Don't open the oven. Just allow the cheesecake to sit in the oven while the oven cools.
• After 5 hours, remove the cheesecake from the oven and the pan. Remove the foil wrap.
• Loosely cover the cheesecake and place it in the refrigerator to firm up overnight.

Top the cheesecake:

• Prepare the fudge topping by placing the chocolate chips and heavy cream in a medium microwave safe bowl. Microwave for 30 seconds, then stir. Microwave again in 10 second intervals until the cream is totally incorporated into the melted chocolate. It should be smooth and shiny.
• Spoon the fudge topping over the cheesecake, pushing it gently towards the edges so that it starts to drip over.
• Before the fudge sets, sprinkle the quartered Oreos over the top.
• The fudge should fully set in about 20 minutes when placed back in the refrigerator.
• Store in the refrigerator loosely covered with plastic wrap.