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OREO CHEESECAKE

Given to R. Temple by Pitt Hyde's (CEO, AutoZone) personal Chef, Marilyn Lowers. (NOT FOR BEGINNERS!!!)



List of Ingredients




Crust--
25 Oreo Creme Cookies
4 Tablespoons unsalted butter, melted

Filling--
4 packages (8oz each) cream cheese, at room temp.
1 and 1/4 cups plus 1/4 cup sugar
2 tablespoons all purpose flour
4 large eggs, at room temp.
3 large egg yolks, at room temp.
1/3 cup whipping cream
1 teaspoon plus 1 teaspoon vanilla
1 and 3/4 cups coarsly chopped Oreo Cookies
2 cups sour cream

Recipe



Pan--
9x3 or 10 1/2 x 2 springform pan

Preheat oven to 425. Butter springform pan.

Crust--Break up cookies and place in the food processor fitted with the metal blade; process until crumbs. Add butter and mix until blended. Pour into springform pan and press evenly over bottom and two thirds up sides of springform. Refrigerate while preparing filling.

Filling--
Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Scrape down sides. Add 1-1/4 cups sugar, beating until mixture is light and fluffy, about 3 minutes, scraping down sides of bowl occasionally. Mix in flour. While beating continuously, add eggs and yolks; mix until smooth. Beat in whipping cream and 1 teaspoon of vanilla until well blended.

Pour half of the batter into prepared crust. Sprinkle with chopped oreos. Pour remaining batter over and smooth top with a spatula. Some of the oreos will rise to the top.

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

Remove cake from oven and increase the oven temp to 350. Stir together sour cream, remaining 1/4 cup sugar, and 1 teaspoon vanilla in a small bowl. Spread sour cream mixture evenly over cake. Return to 350 oven and bake 7 minutes or untli sour cream begins to set. Remove from oven and cool in a draft free place to room temperature. Cover and refrigerate several hours or overnight. Cake may be refrigerated up to 3 days. Cake may also be frozen successfully.

Before serving, remove sides of springform. Serve chilled.

For extra pizzaz, top with whatever oreos are left over and canned (squirt) whip cream.

Serves 10 to 12.