| 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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