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Oreo Cheesecake

25 Oreos (2.5 cups crumbs)
4 Tablespoons unsalted butter, melted

32 oz. cream cheese at room temp
1.25 cups sugar
2 Tblsp. flour
4 large eggs at room temp
3 large egg yolks at room temp
1/3 cup whipping cream
1 teaspoon vanilla
1.75 cups coarsely chopped Oreos (about 15 cookies)

1/4 cup sugar
1 teasp. vanilla
2 cups sour cream

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.

Beat cream cheese in large bowl w/ electric mixer on medium until
smooth. Scrape down sides. Add 1.25 cups sugar, beating until
lite and fluffy, about 3 minutes, scraping down occasionally. Mix
in flour. While beating continuously, add eggs and 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.

Remove cake from oven and 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 and 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.


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