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Ingredients
  • subheading: For the Crust:
  • 24 count GF Oreo cookies /283 grams
  • ¼ cup butter, melted /56 grams
  • ½ cup heavy cream /120 ml
  • 2 cups semi-sweet chocolate chips /443 grams
  • 24 ounces cream cheese, at room temperature /680 grams
  • 1 cup sugar /200 grams
  • ¼ cup sour cream, at room temperature /60 grams
  • 4 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons gluten free flour /15 grams (I used King Arthur brand)
  • subheading: For the topping:
  • ⅓ cup chocolate chips plus more for sprinkling on top
  • ⅓ cup heavy cream /80 ml
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