Oreo Cheesecake
(6 servings)

Crust:
1 1/4 c GRAHAM CRACKER CRUMBS
1/3 c BUTTER (unsalted), melted
1/4 c BROWN SUGAR, firmly packed
1 ts CINNAMON

Blend all ingredients together and press into bottom of 10 Inch springform pan (and sides). Refrigerate about 30 Minutes.

OREO FILLING:
2 lb CREAM CHEESE, room temperature
1 1/2 c SUGAR
2 tb FLOUR
4 Extra large EGGS
2 lg EGG YOLKS
1/3 c WHIPPING CREAM
2 ts VANILLA
1 1/2 c OREO COOKIES, coarsely chopped
2 c SOUR CREAM

Preheat oven to 425-degrees. Beat cream cheese in large bowl until smooth. Beat in 1-1/4 Cups sugar and the flour until well blended. Beat in eggs And egg yolks until mixture is smooth. Stir in cream and 1 Tsp. vanilla. Pour half of batter into prepared crust. Sprinkle with Chopped Oreos. Pour remaining batter over, smoothing with Spatula. Bake 15 mins. Reduce temperature to 225-degrees, and bake 50 Minutes, covering top loosely with foil if browning too Quickly.

Increase oven temperature to 350-degrees.

Blend sour cream, remaining 1/4 cup sugar and remaining 1 Tsp. vanilla. Spread over cheesecake. Bake 7 minutes. Refrigerate immediately. Cover cake with Plastic wrap and chill overnight.

SWISS FUDGE GLAZE:
1 c WHIPPING CREAM
8 oz SEMI-SWEET CHOCOLATE, chopped
1 ts VANILLA

Mix everything & glaze the cheesecake with the mixture.