Title: Oreo Cheesecake
Categories: Cheesecake
Yield: 10 Servings
| 25 | | Oreos |
| 4 | tb | Butter; melted |
| 32 | oz | Cream cheese, room temp |
| 1 1/2 | c | Sugar; divided |
| 2 | tb | Flour |
| 4 | | Eggs; room temp. |
| 3 | | Egg yolks; room temp. |
| 1/3 | c | Whipping cream |
| 2 | ts | Vanilla; divided |
| 1 3/4 | c | Oreos; crushed ; about 15 ea |
| 2 | c | Sour cream |
Crust: Process oreos and butter in food processor, press into springfoam
pan. (No size stated). Filling: Beat cream cheese; add 1 1/4 c sugar, beat
3 minutes. Mix in flour. While beating, add eggs and yolks, mixing until
smooth. Beat in whipping cream and 1 t vanilla. Pour 1/2 into crust.
Sprinkle oreos; add all remaining ingredients for filling. Place pan in
425-degree oven for 15 minutes. Reduce heat to 225-degrees and bake for 50
minutes. Remove from oven; turn oven temperature to 350-degrees. Stir sour
cream, 1/4 c sugar and 1 tsp. vanilla together, spread over cake, bake 7
minutes. Remove from oven; cool to room temperature in draft-free place.
Cover and refrigerate overnight or up to 3 days.(Ha!). Before serving,
remove sides of pan. Serve chilled.