Copycat Marie Callendar’s Kahlua Cream Cheese Pie

Instructions

1. Preheat oven to 350 degrees.
2. Put the Oreos in the blender.   Blend them into a powder.  The whole damn things.  You might have to add a few at a time depending on the size of your blender. 
3. In a bowl, combine your powdered Oreos along with the remaining crust ingredients. Mix until well combined and press evenly into a pie tin. 
4. Using an electric mixer. beat cream cheese until smooth in a medium-sized mixing bowl.  Add sugar and egg and beat until fully incorporated. 
5. In a microwave-safe bowl, combine chocolate and heavy cream.  heat on half power for 30 seconds and stir.  Repeat if necessary, but watch the chocolate to ensure it doesn't burn. It should be melty and delicious. 
6. Add the chocolate, sour cream, Kahlua, espresso, and salt to the cream cheese mixture.  Beat until fully combined. 
7. Pour mixture into the pie crust leaving about 3/4 inch empty at the top.  You will have a little bit leftover, but if you don't leave space you're not going to have room for the topping. 
8. Bake in a water bath for 40-45 minutes or until the top is set, but still jiggly. It will be all puffed up, but it'll settle down. 
9. Remove the pie from the oven and water bath and place n a wire rack to cool enough that it's no longer all puffed up.  About 30 minutes.  Don't turn off the oven cuz this bad boy is going back in.
10. Meanwhile, make the fudge sauce. In a small pot combine all the fudge sauce ingredients. Heat on medium-high heat for about 1-2 minutes or until it thickens.  It should boil and be bubbly. 
11. Remove it from the heat and put it in the fridge to cool. It's super important that you cool this completely or you're going to make a giant mess later.  Seriously.  I've done it.  Chocolate everywhere.  It will thicken more as it cools.
12. Adjust oven temp to 400 degrees.  
13. In a small mixing bowl combine all the "topping" ingredients.  Stir them until they're all mix-y.
14. Assuming your cheesecake has cooled enough that you have some space at the top, cover it with your sour cream topping and smooth it down with a rubber spatula.  
15. Scrape the cooled fudge topping into a pastry bag fitted with a small piping tip. If you don't have this, a small sandwich bag will do the trick but cut the smallest hole possible in the corner. 
16. Make lines across the top of the pie horizontally. This part is hard (as evidenced by the blowouts in my lines in the photo, so don't beat yourself up over it) then drag a butterknife lengthwise through the lines to create the design.  don't cut into the pie, just enough to make the design look correctly. 
17. Bake the pie in the oven for 8-10 minutes, remove back to the rack to cool.
18. refrigerate for 2 hours before serving. 

Serve this delicious pie after a meal of Instant Pot Chicken and Dumplings or check out some of these other great Desserts!