Cuisine d'or cheesecake (aka oreo cheesecake)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | GRAHAM CRACKER CRUMBS |
| ⅓ | cup | BUTTER (unsalted), melted |
| ¼ | 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 | pounds | CREAM CHEESE, room temperature |
| 1½ | cup | SUGAR |
| 2 | tablespoons | FLOUR |
| 4 | Extra large EGGS | |
| 2 | larges | EGG YOLKS |
| ⅓ | cup | WHIPPING CREAM |
| 2 | teaspoons | VANILLA |
| 1½ | cup | OREO COOKIES, coarsely chopped |
| 2 | cups | 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 |
Directions
** CRUST