Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | GRAHAM CRACKER CRUMBS |
| ⅓ cup | BUTTER (unsalted), melted |
| ¼ cup | BROWN SUGAR, firmly packed |
| 1 teaspoon | CINNAMON |
| \N \N | Blend all ingredients together and press into bottom of |
| 10 \N | Inch springform pan (and sides). Refrigerate about 30 |
| \N \N | Minutes. |
| \N \N | OREO FILLING |
| 2 pounds | CREAM CHEESE, room temperature |
| 1½ cup | SUGAR |
| 2 tablespoons | FLOUR |
| 4 \N | Extra large EGGS |
| 2 larges | EGG YOLKS |
| ⅓ cup | WHIPPING CREAM |
| 2 teaspoons | VANILLA |
| 1½ cup | OREO COOKIES, coarsely chopped |
| 2 cups | SOUR CREAM |
| \N \N | Preheat oven to 425-degrees. |
| \N \N | Beat cream cheese in large bowl until smooth. Beat in 1-1/4 |
| \N \N | Cups sugar and the flour until well blended. Beat in eggs |
| \N \N | And egg yolks until mixture is smooth. Stir in cream and 1 |
| \N \N | Tsp. vanilla. |
| \N \N | Pour half of batter into prepared crust. Sprinkle with |
| \N \N | Chopped Oreos. Pour remaining batter over, smoothing with |
| \N \N | Spatula. |
| \N \N | Bake 15 mins. Reduce temperature to 225-degrees, and bake |
| 50 \N | Minutes, covering top loosely with foil if browning too |
| \N \N | Quickly. |
| \N \N | Increase oven temperature to 350-degrees. |
| \N \N | Blend sour cream, remaining 1/4 cup sugar and remaining 1 |
| \N \N | Tsp. vanilla. Spread over cheesecake. |
| \N \N | Bake 7 minutes. Refrigerate immediately. Cover cake with |
| \N \N | Plastic wrap and chill overnight. |
| \N \N | SWISS FUDGE GLAZE |
| 1 cup | WHIPPING CREAM |
| 8 ounces | SEMI-SWEET CHOCOLATE, chopped |
| 1 teaspoon | VANILLA |
** CRUST