| 1 1/4 |
Cup |
GRAHAM CRACKER CRUMBS |
| 1/3 |
Cup |
BUTTER (unsalted), melted |
| 1/4 |
Cup |
BROWN SUGAR, firmly packed |
| 1 |
teaspoon |
CINNAMON |
|
|
---Blend all ingredients together and press into bottom of 10 Inch springform pan (and sides). Refrigerate about 30 Minutes. |
|
|
---OREO FILLING |
| 2 |
pound |
CREAM CHEESE, room temperature |
| 1 1/2 |
Cup |
SUGAR |
| 2 |
tablespoons |
FLOUR |
| 4 |
Extra large |
EGGS |
| 2 |
large |
EGG YOLKS |
| 1/3 |
Cup |
WHIPPING CREAM |
| 2 |
teaspoon |
VANILLA |
| 1 1/2 |
Cup |
OREO COOKIES, coarsely chopped |
| 2 |
Cup |
SOUR CREAM |
|
|
---Preheat oven to 425-degrees. |
|
|
---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 Tsp. vanilla. Pour half of batter into prepared crust. |
|
|
---Sprinkle with Chopped Oreos. Pour remaining batter over, smoothing with Spatula. |
|
|
---Bake 15 mins. Reduce temperature to 225-degrees, and bake 50 Minutes, covering top loosely with foil if browning too Quickly. |
|
|
---Increase oven temperature to 350-degrees. Blend sour cream, remaining |
|
|
---Spread over cheesecake. |
|
|
---SWISS FUDGE GLAZE |
| 1 |
Cup |
WHIPPING CREAM |
| 8 |
ounces |
SEMI-SWEET CHOCOLATE, chopped |
| 1 |
teaspoon |
VANILLA |
