Cuisine d'or cheesecake (aka oreo cheesecake)

6 servings

Ingredients

QuantityIngredient
cupGRAHAM CRACKER CRUMBS
cupBUTTER (unsalted), melted
¼cupBROWN SUGAR, firmly packed
1teaspoonCINNAMON
Blend all ingredients together and press into bottom of
10Inch springform pan (and sides). Refrigerate about 30
Minutes.
OREO FILLING
2poundsCREAM CHEESE, room temperature
cupSUGAR
2tablespoonsFLOUR
4Extra large EGGS
2largesEGG YOLKS
cupWHIPPING CREAM
2teaspoonsVANILLA
cupOREO COOKIES, coarsely chopped
2cupsSOUR 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
50Minutes, 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
1cupWHIPPING CREAM
8ouncesSEMI-SWEET CHOCOLATE, chopped
1teaspoonVANILLA

Directions

** CRUST