The F.U.N. Place Recipe Box Archives

Oreo Cheesecake

Preheat oven to 425 degrees

Crust

2-1/2 cups Oreo cookie crumbs
4 tablespoons butter, melted

Filling

4 packages (8 oz each) cream cheese, room temp
1-1/4 cups sugar
2 tablespoons flour
4 large eggs, room temp
3 large egg yolks, room temp
1/3 cup whipping cream
1 teaspoon vanilla
1-3/4 cups coarsely chopped Oreos

Topping

1/4 cup sugar
1 teaspoon vanilla
2 cups sour cream

Butter a springform pan

Crust
Crush cookies into crumbs. Add butter and mix until blended.
Pour into springform pan. Press evenly over bottom and two thirds up sides of pan.
Refrigerate while preparing filling.

Filling
Beat cream cheese in a large bowl, on medium, until smooth. Scrape down sides.
Add 1-1/4 cups sugar. Beat about 3 minutes, until fluffy and light.
Scrape down sides occasionally. Mix in flour.
While beating continuously, add eggs and yolks.
Mix until smooth. Beat in whipping cream and 1 teaspoon vanilla.
Beat until well blended.

Pour half the batter into prepared crust. Sprinkle with chopped Oreos.
Pour remaining batter over and smooth top. Some of the cookies may rise to the top.

Place pan on baking sheet. Bake in the 425 degree oven for 15 minutes.
Reduce oven temperature to 225 degrees and back for an additional 50 minutes or until set.

Remove cake from oven and increase oven temperature to 350 degrees.

Topping
Stir together sour cream, remaining 1/4 cup sugar, and 1 teaspoon vanilla.
Spread mixture evenly over cake.
Return to oven and bake 7 minutes or until sour cream begins to set.

Remove from oven and cool in draft free place to room temperature.
Cover and refrigerate several our or overnight.

Posted by Homebound on April 29, 1998

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