| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Cheesecake | 10 | Servings | |
INGREDIENTS
| 25 | Oreos | |
| 3 | Egg yolks — room temp. | |
| 4 | tb | Butter — melted |
| 1/3 | c | Whipping cream |
| 1 1/2 | c | Sugar — divided |
| 2 | ts | Vanilla — divided |
| 2 | tb | Flour |
| 1 3/4 | c | Oreos; crushed — about 15 |
| Ea | ||
| 4 | Eggs — room temp. | |
| 2 | c | Sour cream |
| 32 | oz | Cream cheese — room temp. |
| 32 | oz | Cream cheese — room temp. |
INSTRUCTIONS
Crust: Process oreos and butter in food processor, press into springfoam pan. (No size stated). Filling: Beat cream cheese; add 1 1/4 c sugar, beat 3 minutes. Mix in flour. While beating, add eggs and yolks, mixing until smooth. Beat in whipping cream and 1 t vanilla. Pour 1/2 into crust. Sprinkle oreos; add all remaining ingredients for filling. Place pan in 425-degree oven for 15 minutes. Reduce heat to 225-degrees and bake for 50 minutes. Remove from oven; turn oven temperature to 350-degrees. Stir sour cream, 1/4 c sugar and 1 tsp. vanilla together, spread over cake, bake 7 minutes. Remove from oven; cool to room temperature in draft-free place. Cover and refrigerate overnight or up to 3 days.(Ha!). Before serving, remove sides of pan. Serve chilled. ~---- Cheer Kosak posted this earlier. Enjoy!!! Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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