Chocolate Oreo Cheesecake

It's Friday....finally. Lately I've felt stretched thin like the last of the peanut butter jar over bread--there simply isn't enough of me to go around. Daily tasks feel draining and my whole body drags as I go about my day lately, but not while I'm baking. The steady pace of measuring and mixing makes me slow down. Tonight called for cheesecake. 

Alex's Chocolate Oreo Cheesecake (Gluten-Free)

2 1/2 packages cream cheese (8 oz)

1 1/2 cup sour cream

2 eggs

1/3 cup milk

1 cup sugar

1/8 cup gluten free flour (I used Bob's Red Mill)

1 teaspoon vanilla

2 tablespoons unsalted butter

1 package nestle milk chocolate morsels

1 package nestle white chocolate morsels

1 package Kinnikinick Gluten-Free K-Toos (oreos)

1. Preheat oven to 325 Degrees Fahrenheit.

2. Soften the cream cheese and mix with the milk, sugar, sour cream, and vanilla. Mix in both eggs and the gluten free flour. Fold in half the package of milk chocolate and white chocolate morsels. 

3. In a separate bowl mix crushed oreos and 2 tablespoons butter, and press into the bottom of a greased 9'' springform pan. 

4. Pour in cheesecake batter into springform pan and place in oven, laying a sheet of aluminum foil over the top to avoid browning.

5. Bake at 325 for 1 hour and a half, careful to remove the foil for the last fifteen minutes

6. Pull out and place on counter to cool. While cooling, place the remaining milk chocolate and white chocolate morsels in two different pyrex bowls, adding 1 tablespoon veggie oil to each. Microwave on high for one minute to melt. 

7. Pour the milk chocolate over the top, careful to spread the chocolate completely over the top. Drizzle the white chocolate over the top to finish. 

8. Place in refrigerator to cool and let the chocolate harden.

Serve and enjoy!  

Visit here to see fellow blogger Lisa's sweet treat linky party for other sweet treat ideas!