Will it cheesecake? Let's find out!
1 c. chocolate wafers, finely chopped (I used 12 OREOs)
1/2 c. finely chopped nuts of your choice (I used walnuts)
3 tbsp. sugar
4 tbsp. butter (I used melted butter)
2 (8 oz.) pkg. cream cheese (room temperature)
1 lb. Velveeta (1/2 of 2 lb. loaf)
1 1/2 c. sugar
3 tbsp. flour
1 c. sour cream
(1 tbsp. imitation butter flavor) I deleted this ingredient
1 tsp. vanilla
Whipped cream (I didn't use any)
In a bowl, combine wafers (OREOs), nuts (walnuts) and (melted) butter. Press into a 9 inch springform pan. Bake at 325 degrees for 10 minutes. Let cool.
Combine cream cheese, Velveeta, sugar and flour, mixing at medium speed on mixer until blended well. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla, mixing until well blended.
Pour over cooled crust and bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 1 hour or until firm. Loosen cake from rim of pan; cool before removing rim from pan. Chill. Garnish with whipped cream, if desired.