Oreo cheesecake #2

Yield: 10 Servings

Measure Ingredient
25 \N Oreos (2.5 cups crumbs)
4 tablespoons Unsalted butter; melted
32 ounces Cream cheese at room temp
1¼ cup Sugar
2 tablespoons Flour
4 larges Eggs at room temp
3 larges Egg yolks at room temp
⅓ cup Whipping cream
1 teaspoon Vanilla
1¾ cup Coarsely chopped oreos (about 15 cookies)
¼ cup Sugar
1 teaspoon Vanilla
2 cups Sour cream

CRUST

FILLING

TOPPING

From: arielle@... (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Crust: Preheat oven to 425F. Butter bottom and sides of springform pan.

Break cookies and put into food processor fitted w/ metal blade. Process til crumbs. Add butter, mix til blended. Pour into pan; press evenly over bottom and ⅔ up sides. Refrigerate while preparing filling.

Filling: Beat cream cheese in large bowl w/ electric mixer on medium until smooth. Scrape down sides. Add 1¼ cups sugar, beating until lite & fluffy, about 3 minutes, scraping down occasionally. Mix in flour. While beating continuously, add eggs & yolks; mix until smooth. Beat in cream and 1 t. vanilla til well blended.

Pour ½ the batter into prepared crust. Sprinkle with chopped Oreos. Pour remaining batter over; smooth with spatula. Some oreos may rise to the top.

Put pan on baking sheet. Bake in 425F oven 15 minutes. Reduce oven temp to 225F and bake for additional 50 minutes or until set.

Topping: Remove cake from oven & increase temp to 350F. Stir together sour cream, vanilla, and sugar. Spread mixture evenly over cake top. Return to 350F oven and bake 7 minutes or til topping begins to set. Remove from oven; cool in draft-free place to room temp. Cover & refrigerate several hours or overnight.

Can be refrigerated up to 3 days (if it lasts that long). Serves 10-12.

Before serving, remove sides of springform.

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