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Ingredients

• 1 1/4 c. GRAHAM CRACKER CRUMBS
• 1/3 c. BUTTER (unsalted), melted
• 1/4 c. BROWN SUGAR, firmly packed
• 1 tsp CINNAMON
•     Blend all ingredients together and press into bottom of
• 10 x Inch springform pan (and sides). Chill about 30
•     Min.
•     OREO FILLING
• 2 lb CREAM CHEESE, room temperature
• 1 1/2 c. SUGAR
• 2 Tbsp. FLOUR
• 4 x Extra large Large eggs
• 2 lrg EGG YOLKS
• 1/3 c. WHIPPING CREAM
• 2 tsp VANILLA
• 1 1/2 c. OREO COOKIES, coarsely minced
• 2 c. Lowfat sour cream
•     Preheat oven to 425-degrees.
•     Beat cream cheese in large bowl till smooth. Beat in 1-1/4
•     C. sugar and the flour till well blended. Beat in Large eggs
•     And egg yolks till mix is smooth. Stir in cream and 1
•     Tsp. vanilla.
•     Pour half of batter into prepared crust. Sprinkle with
•     Minced Oreos. Pour remaining batter over, smoothing with
•     Spatula.
•     Bake 15 mins. Reduce temperature to 225-degrees, and bake
• 50 x Min, covering top loosely with foil if browning too
•     Quickly.
•     Increase oven temperature to 350-degrees.
•     Blend lowfat sour cream, remaining 1/4 c. sugar and remaining 1
•     Tsp. vanilla. Spread over cheesecake.
•     Bake 7 min. Chill immediately. Cover cake with
•     Plastic wrap and refrigerateovernight.
•     SWISS FUDGE GLAZE
• 1 c. WHIPPING CREAM
• 8 ounce SEMI-SWEET CHOCOLATE, minced
• 1 tsp VANILLA

Description

** CRUST

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