Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/4 c Graham cracker crumbs
1/3 c Unsalted butter -- melted
1/4 c Brown sugar -- firmly packed
1 ts Cinnamon
Oreo Filling:
2 lb Cream cheese -- room
- temperature
1 1/2 c Sugar
2 tb Flour
4 lg Eggs
2 lg Egg yolks
1/3 c Whipping cream
2 ts Vanilla
1 1/2 c Oreo cookies -- coarsely
- chopped
2 c Sour cream
Swiss Fudge Glaze:
1 c Whipping cream
8 oz Semi-sweet chocolate --
- chopped
1 ts Vanilla
Crust:
Blend all ingredients together and press into bottom of 10"
springform pan (and sides). Refrigerate about 30 minutes.
Cake:
Preheat oven to 425°F. Beat cream cheese in large bowl until
smooth. Beat in 1-1/4 cups sugar and the flour until well blended.
Beat in eggs and egg yolks until mixture is smooth. Stir in cream
and 1 ts vanilla. Pour half of batter into prepared crust. Sprinkle
with chopped oreos. Pour remaining batter over, smoothing with
spatula. Bake 15 minutes. Reduce temperature to 225°F and bake
50 minutes, covering top loosely with foil if browning too quickly.
Increase oven temperature to 350°F. Blend sour cream, remaining
1/4 cup sugar and remaining 1 ts vanilla. Spread over cheesecake.
Bake 7 minutes. Refrigerate immediately. Cover cake with plastic
wrap and chill overnight.
