CRUST
1 1/4 graham cracker crumbs
1/3 unsalted butter
1/4 firmly packed light brown sugar
1 teaspoon cinnamon
FILLING
2 pounds cream cheese, room temperature
1 1/4 cups sugar
2 Tablespoons flour
4 extra large eggs
2 extra large egg yolks
1/3 cup whipping cream
1 teaspoon vanilla
1 1/2 cup Oreo cookies, crushed or whole, as desired
SOUR CREAM TOPPING
2 cups sour cream
1 1/4 cup sugar
1 teaspoon vanilla
CHOCOLATE GLAZE
1 cup whipping cream
8 ounces semi-sweet chocolate morsels or squares
1 teaspoon vanilla extract
CRUST
Blend crust ingredients. Put into springform pan and refrigerate until firm, about 30 minutes.
FILLING
Cream the cheese, then add sugar and flour. Beat in eggs, stir in whipping cream and vanilla. Pour half of this mixture into the springform pan, then add the Oreo cookies. Then add the remainder of the filling. In a preheated 425° oven, bake for 15 minutes. Turn the oven to 225° and bake for 50 minutes. Remove Cheesecake from oven. Turn the temperature down to 350°, blend Cream Cheese topping ingredients and gently pour on top of the cheesecake. Bake for an additional 7 minutes. Chill overnight.
CHOCOLATE GLAZE
Warm cream in the microwave on high for 1 minute. Add chocolate chips and stir. Return to the microwave if chocolate has not completely melted. Refrigerate glaze for 10 minutes, then pour over chilled cake. Decorate with whole Oreo cookies around the outside and top of the cake. Can add cherries to the center.
I’ve made this yummy cheesecake a million times. It’s pretty fool proof as long as you make it the night before. It’s aMAZing…definitely worth the calories!
Submitted by Rhonda Krill. Recipe received from Cindy Swilley
