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 1/4 cup sugar and remaining 1 Tsp. vanilla. |
---Spread over cheesecake. Bake 7 minutes. Refrigerate immediately. Cover cake with Plastic wrap and chill overnight. |
---SWISS FUDGE GLAZE |
1 Cup WHIPPING CREAM |
8 ounces SEMI-SWEET CHOCOLATE, chopped |
1 teaspoon VANILLA |
