Cuisine d'or cheesecake (aka oreo cheesecake)

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

Similar recipes