OREO CHEESECAKE

Crust:

2-1/2 c. Graham cracker crumbs
2/3 c. butter, melted
½ c. brown sugar
2 t. cinnamon

Filling:

4-8 oz. pkg. cream cheese, room temperature
1-1/2 c. sugar
2 TB. flour
4 lg. Eggs
2 lg. Egg yolks
1/3 c. whipping cream
2 t. vanilla
1-1/2 c. chopped Oreos
1 c. sour cream

Glaze:

¾ c. whipping cream
6 oz. semi-sweet chocolate, chopped
1 t. vanilla

Stir crust ingredients together and put in a springform pan. Refrigerate for 30 minutes. Preheat over to 425 degrees.

Beat cream cheese in large bowl on low speed of mixer until smooth. Beat in 1-1/4 c. sugar and the flour until blended. Beat in eggs and yolks till smooth. Stir in cream and 1 t. vanilla. Pour half of batter into crust. Sprinkle with chopped Oreos. Pour remaining batter over crumbs and smooth with spatula. Bake 15 minutes. Reduce temperature to 225 degrees and bake 50 minutes, covering top loosely with foil if it is browning too quickly. Increase temperature to 350. Blend sour cream and remaining 3 TB sugar and 1 t. vanilla. Spread over cake and bake 7 minutes. Refrigerate immediately after baking. Cover with plastic wrap and chill overnight. (After it has chilled overnight it can be frozen – I have done it a week in advance and didn’t notice a change in flavor or texture. Thaw it before glazing.)

Scald cream in heavy saucepan over high heat. Add chocolate and vanilla and stir 1 minute. Remove from heat and stir till chocolate is melted. Refrigerate 10 minutes. Set cake on serving platter and remove springform. Pour glaze over the top of cake and smooth sides. Refrigerate one day before serving.