Graham Cracker Crust:
1 ¼ Cup Graham Cracker Crumbs 1 tsp Cinnamon
¼ Cup firmly packed Brown Sugar 1/3 Cup Unsalted Butter, melted
Blend all ingredients in bottom of a 9 or 10 inch springform pan, then press onto bottom and sides. Refrigerate crust until firm, about 30 minutes.
2 lb Cream Cheese (room temperature) 1/3 Cup Whipping Cream
1 ¼ Cup Sugar 1 tsp Vanilla
2 TBSP All-Purpose Flour 1 ½ Cup Coarsley Chopped Oreo Cookies
4 Extra Large Eggs 2 Large Egg Yolks
Preheat oven to 425°F. Beat cream cheese in large bowl with electric mixer on lowest speed until smooth. Beat in sugar and flour until well blended. Beat in eggs and yolks until mixture is smooth. Stir in cream and vanilla. Pour half of the batter onto prepared crust. Sprinkle with chopped Oreos. Pour remaining batter over the Oreos, smoothing with a spatula. Bake 15 minutes. Reduce oven temperature to 225°F and bake for 50 minutes, cover top loosely with foil if browning to quickly.
Sour Cream Top:
2 Cups Sour Cream ¼ C Sugar
1 tsp Vanilla
Increase oven temperature to 350°F. Blend sour cream, sugar and vanilla in a small bowl. Spread over cake. Bake 7 minutes. Refrigerate immediately. Cover cake with plastic wrap and chill overnight.
Swiss Fudge Glaze:
1 C Whipping Cream 1 tsp Vanilla
8 oz Semi-Sweet Chocolate, chopped 5 Oreo Cookies, halved crosswise
Scald cream in heavy medium saucepan over high heat. Add chocolate and vanilla and stir 1 minute. Remove from heat and stir until all chocolate is melted. Refrigerate glaze for 10 minutes. Set cake on platter and remove from springform. Pour glaze over top of cake. Smooth top and let the glaze drizzle down the sides of cake. Arrange Oreo cookie halves, cut side down, around outer edge of cake. Refrigerate until cakes is ready to serve. Makes 8-10 Servings.