Cuisine d'Or Oreo Cheesecake
1-1/4 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup brown sugar
1 teaspoon cinnamon
4 pkgs. (8 oz. each) cream cheese
1-1/2 cups sugar
2 tablespoons flour
4 large eggs
2 egg yolks
1/3 cup whipping cream
2 teaspoons vanilla
1-1/2 cups Oreo's, chopped
2 cups sour cream
1 cup whipping cream
8 ounces chocolate chips, chopped
1 teaspoon vanilla
Crust: Blend all ingredients in bottom of 9-in. springform pan. Press onto bottom and sides. Refrigerate 30 minutes.
Filling: Beat cream cheese until smooth. Beat in 1-1/4 cups sugar and flour until well blended. Beat in eggs and yolks until smooth. Stir in cream and 1 teaspoon vanilla. Pour half of batter into crust. Sprinkle with chopped Oreo's. Pour remaining batter over smoothing with spatula. Bake 15 minutes at 425ºF. Reduce temperature to 225ºF. Bake 50 minutes, covering loosely with foil if browning too quickly. Increase oven temp to 350ºF.
Blend sour cream, 1/4 cup sugar and 1 tsp. vanilla. Spread over cake. Bake 7 minutes. Refrigerate immediately. cover with plastic wrap and chill overnight.
Glaze: Scald cream. Add chocolate and vanilla and stir 1 minute. Remove from heat and stir until chocolate is melted. Refrigerate 10 minutes.
Set plate on platter and remove springform. Pour glaze over top of cake. Smooth top and sides. Arrange Oreo halves cut side down around edge of cake