Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 25 \N | Oreos |
| 4 tablespoons | Butter; melted |
| 1½ cup | Sugar; divided |
| 2 tablespoons | Flour |
| 4 \N | Eggs; room temp. |
| 3 \N | Egg yolks; room temp. |
| ⅓ cup | Whipping cream |
| 2 teaspoons | Vanilla; divided |
| 1¾ cup | Oreos; crushed ; about 15 ea |
| 2 cups | Sour cream |
| \N \N | |
| 32 ounces | Cream cheese; room |
temp.
Crust: Process oreos and butter in food processor, press into springfoam pan. (No size stated).
Filling: Beat cream cheese; add 1¼ c sugar, beat 3 minutes. Mix in flour. While beating, add eggs and yolks, mixing until smooth. Beat in whipping cream and 1 t vanilla. Pour ½ into crust. Sprinkle oreos; add all remaining ingredients for filling.
Place pan in 425-degree oven for 15 minutes. Reduce heat to 225-degrees and bake for 50 minutes. Remove from oven; turn oven temperature to 350-degrees. Stir sour cream, ¼ c sugar and 1 tsp. vanilla together, spread over cake, bake 7 minutes. Remove from oven; cool to room temperature in draft-free place. Cover and refrigerate overnight or up to 3 days.(Ha!).
Before serving, remove sides of pan. Serve chilled. ~---- Cheer Kosak posted this earlier. Enjoy!!!