Death By Chocolate Cheesecake
1-1/4 cups crushed Oreo's, (remove filling)
1/2 cup sugar
6 tablespoons butter
1/2 cup hot fudge sauce, cold but room temperature
3 pkgs. (8 oz. each) cream cheese
3/4 cup sugar
3 large eggs
1 cup melted chocolate chips
1 teaspoon almond extract
1/2 teaspoon vanilla
Second Filling Layer:
1 cup semisweet chocolate chips
1/4 cup butter
1/3 cup evaporated milk
1 teaspoon vanilla
1-1/2 cups confectioners' sugar
1/4 cup chocolate chips
Crust: Combine crumbs and sugar, mix well add the butter and mix. Press on bottom and 1-inch up sides of a 9-in. springform pan.
Filling: Spread Hot fudge sauce on bottom of crust. Chill. Combine cream cheese and sugar till smooth. Add eggs, one at a time, until well blended. Stir in melted chocolate chips and extracts. Pour over fudge layer. Bake at 350ºF for 45-50 minutes or until almost set. (middle will jiggle) Cool on rack 10 minutes. Run knife around edges to loosen. Cool 1 hour. Refrigerate overnight.
Second Filling Layer (Next Day Preparation): Melt chocolate chips and butter, cool slightly. Beat in evaporated milk and vanilla, gradually beat in confectioners' sugar. Remove spring from cheesecake and place on serving plate. With star tip and pastry bag, pipe chocolate around edges of cheesecake top and bottom.
Garnish: Melt chocolate chips with a few tablespoons of evaporated milk until smooth and creamy. Cool 5 minutes. Spoon onto middle of cheesecake slowly allowing chocolate to drip down sides.
Refrigerate until serving.