Cuisine d'or cheesecake (aka oreo cheesecake)

6 servings

Ingredients

Quantity		Ingredient
1¼	cup	GRAHAM CRACKER CRUMBS
⅓	cup	BUTTER (unsalted), melted
¼	cup	BROWN SUGAR, firmly packed
1	teaspoon	CINNAMON
		Blend all ingredients together and press into bottom of
10		Inch springform pan (and sides). Refrigerate about 30
		Minutes.
		OREO FILLING
2	pounds	CREAM CHEESE, room temperature
1½	cup	SUGAR
2	tablespoons	FLOUR
4		Extra large EGGS
2	larges	EGG YOLKS
⅓	cup	WHIPPING CREAM
2	teaspoons	VANILLA
1½	cup	OREO COOKIES, coarsely chopped
2	cups	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	cup	WHIPPING CREAM
8	ounces	SEMI-SWEET CHOCOLATE, chopped
1	teaspoon	VANILLA

** CRUST