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Oreo Cheesecake

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Ingredients

  • Graham Cracker Crust
  • 1 1/4 cups graham cracker crumbs
  • 1/3 cup butter, unsalted melted
  • 1/4 cup light brown sugar packed
  • 1 teaspoon cinnamon
  • Oreo Filling
  • 2 pounds (4-packages; 32-ounces) cream cheese room temperature
  • 1 1/2 cups sugar
  • 2 tablespoons flour, all-purpose
  • 4 extra large eggs
  • 2 large egg yolks
  • 1/3 cup whipping cream
  • 2 teaspoons vanilla
  • 1 1/2 cups Oreo cookies coarsely chopped
  • 2 cups sour cream
  • Swiss Fudge Glaze
  • 1 cup whipping cream
  • 8 ounces semisweet chocolate chopped
  • 1 teaspoon vanilla
  • To Finish
  • 5 Oreo cookies halved crosswise
  • 1 maraschino cherries halved

Details

Servings 1

Preparation

Step 1

This cake should be prepared one day ahead and glazed shortly before serving.
For crust:
Blend all ingredients in bottom of 9- or 10-inch springform pan, then press onto bottom and sides. Refrigerate crust until firm, about 30 minutes.
For filling:
Preheat oven to 425 degrees F. Beat cream cheese in large bowl of electric mixer until smooth. Beat in 1 1/4 cups sugar and flour until well blended. Beat in eggs and yolks until mixture is smooth. Stir in cream and 1 teaspoon vanilla. Pour half of batter into prepared crust. Sprinkle with chopped Oreos. Pour remaining batter over, smoothing with spatula. Bake 15 minutes. Reduce oven temperature to 225 degrees F. Bake 50 minutes, covering top loosely with foil if browning too quickly. Increase oven temperature to 350 degreed F.. Blend sour cream, remaining 1/4 cup sugar and remaining 1 teaspoon vanilla in small bowl. Spread over cake. Bake 7 minutes. Refrigerate immediately. Cover cake with plastic wrap and chill overnight.
For glaze:
Scald cream in heavy medium saucepan over high heat. Add chocolate and vanilla and stir 1 minute. Remove from heat and stir until chocolate is melted. Refrigerate glaze 10 minutes.

Set cake on platter and remove springform. Pour glaze over top of cake. Using pastry brush, smooth top and sides. Arrange Oreo halves cut side down around outer edge of cake. Place cherry halves in center. Refrigerate cake until ready to serve.

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