Oreo Cookies and Cream Cheesecake

By cecelia26_

Ingredients

• Crumb Crust
• 1 1/4 cups graham cracker crumbs (honey or chocolate grahams, your choice)
• 1/3 cup unsalted butter, melted
• 1/4 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• Filling
• 2 pounds cream cheese, at room temperature
• 1/2 cup sugar (use vanilla sugar if available)
• 3/4 cup brown sugar
• 2 tablespoons flour
• 4 large eggs
• 2 large egg yolks
• 1/3 cup whipping cream
• 1 vanilla bean
• 2 teaspoons vanilla
• 1 1/2 cup coarsely chopped Oreo cookies
• Glaze
• 1 cup whipping cream
• 8 ounce semisweet or milk chocolate, chopped or chips
• 1 teaspoon vanilla
• Oreo Cookies, whole or mini, for garnish

Details

Servings 12
Adapted from myownsweetthyme.com

Preparation

Step 1

Crumb Crust
Cover the bottom of a 9-inch springform pan with a sheet of parchment paper. Close the side around it leaving the parchement paper to hang out slightly around the edge. Trim as necessary. Grease the bottom and sides of the lined springform pan. Blend all crust ingredients in the prepared pan. Press the crumb mixture evenly onto the bottom and sides.
Place the pan in the refrigerator while preparing the filling.


Filling
Preheat oven to 375 degrees. In the large bowl of an electric mixer, beat the cream cheese at low speed until smooth. Beat in the sugar and flour until well blended. Add the eggs and egg yolks and continue beating until the mixture is smooth. Stir in the vanilla extract, seeds scraped from the vanilla bean, and the cream. Pour half of the batter into the prepared crust. Sprinkle the crushed Oreo bits across the batter in the pan. Smooth the remaining batter across the top of the Oreos. Bake for 15 minutes, then reduce oven temperature to 350 degrees and continue baking for 45 – 50 minutes (9-inch pan). If the cheesecake is browning too quickly, cover loosely with foil. If the cake splits, no problem. This will be covered by the chocolate glaze and will provide a nice chocolate “ribbon” through the cake. Remove from oven. Refrigerate immediately. When cool, cover cake with plastic wrap and continue to chill overnight. Remove cheesecake from pan carefully. Remove parchment from bottom and place the cake on a serving platter.

Glaze
Scald the cream in a heavy saucepan over high heat. Add vanilla and chocolate and stir for 1 minute. Remove from the heat. Continue stirring until all chocolate is melted. Place pan in the refrigerator for 10 minutes. Pour glaze across the top of the cheesecake. Use a wide bladed knife or pastry brush to smooth the glaze across the top and around the sides of the cake. Garnish as desired with Oreo cookies, fruit or other embellishments.