Remaining Oreoschopped (I buy 1 package of Oreos--use 24 for the crust and chop the rest for the filling)
For the chocolate coating:
16ounceshigh quality chocolate(milk of semi-sweet-like a hershey's bar or ghiradelli chocolate chips)
For the crust:
Preheat oven to 350 degrees F.
Line an 8x8'' baking dish with a large piece of aluminum foil, pressed tightly up the edges of the pan. Spray with non-stick cooking spray.
Place Oreo cookies in a food processor and pulse until small crumbs.
Stir in the melted butter. Press the mixture firmly into the bottom of the prepared pan.
Bake for about 8-10 minutes. Remove from oven and allow to cool while you make the filling.
For the filling:
Reduce oven to 325 degrees F.
In a mixing bowl beat the cream cheese and sugar until smooth and fluffy, about 3 minutes.
On low speed, add in the sour cream, eggs, vanilla, flour, and salt and beat until just combined. (Don't overmix).
Gently fold in chopped Oreos. Pour the batter over the Oreo crust and bake for 35 to 40 minutes, or until cheesecake is set (the center may still be slightly jiggly).
Allow to cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.
Coat in chocolate:
Once frozen, lift cheesecake by pulling gently on the foil and lifting it out of the pan.
Use a sharp knife to cut the cheesecake into 36 bite-size squares (6 by 6). Freeze for 10 minutes.
Place the chocolate in a microwave-safe bowl and heat at 50% power for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.
Line a baking sheet with parchment paper. Dip cheesecake squares, one at a time, in the melted chocolate (I use a fork to gently roll it in the chocolate, then lift it up and let the excess chocolate drip off).
Repeat for all the squares then refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge.