INGREDIENTS

INSTRUCTIONS

From: arielle@taronga.com (Stephanie da Silva)  Date: Wed, 4 Aug 93
22:29:33 CDT Crust: Preheat oven to 425F.  Butter  bottom and sides of
springform pan. Break cookies and put into food  processor fitted w/
metal blade.  Process til crumbs. Add butter, mix  til blended. Pour
into pan; press evenly over bottom and 2/3 up sides.  Refrigerate while
preparing filling.  Filling: Beat cream cheese in large bowl w/
electric mixer on medium  until smooth.  Scrape down sides.  Add 1.25
cups sugar, beating until  lite & fluffy, about 3 minutes, scraping
down occasionally. Mix in  flour. While beating continuously, add eggs
& yolks; mix until  smooth. Beat in cream and 1 t. vanilla til well
blended.  Pour 1/2 the batter into prepared crust.  Sprinkle with
chopped  Oreos. Pour remaining batter over; smooth with spatula.  Some
oreos  may rise to the top.  Put pan on baking sheet.  Bake in 425F
oven 15 minutes.  Reduce oven  temp to 225F and bake for additional 50
minutes or until set.  Topping: Remove cake from oven & increase temp
to 350F.  Stir  together sour cream, vanilla, and sugar.  Spread
mixture evenly over  cake top. Return to 350F oven and bake 7 minutes
or til topping  begins to set. Remove from oven; cool in draft-free
place to room  temp. Cover & refrigerate several hours or overnight.
Can be refrigerated up to 3 days (if it lasts that long).  Serves
10-12. Before serving, remove sides of springform.  REC.FOOD.RECIPES
ARCHIVES  /DESSERTS  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 292
Calories From Fat: 149
Total Fat: 16.9g
Cholesterol: 47mg
Sodium: 54.2mg
Potassium: 78.8mg
Carbohydrates: 34.9g
Fiber: <1g
Sugar: 32.5g
Protein: 1.5g