Oreo Cheesecake III
1-1/4 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup light brown sugar, firmly packed
1 teaspoon cinnamon
4 pkgs. (8 oz. each) cream cheese, room temperature
2 tablespoons all-purpose flour
2 large egg yolks
2 teaspoons vanilla extract
2 cups sour cream
1-1/2 cups sugar
4 extra large eggs
1/3 cup whipping cream
1-1/2 cups coarsely chopped Oreo cookies
Swiss Fudge Glaze:
1 cup whipping cream
8 ounces semisweet chocolate, chopped
1 teaspoon vanilla
Crust: Blend all ingredients in large bowl. Grease a 9-10 inch springform pan. Press mixture into bottom of pan and up the sides. Chill until firm, about 30 minutes.
Cheese Cake: Preheat oven 425ºF. Beat cream cheese in large bowl (low speed) until smooth. Add 1-1/4 cups sugar and the flour , continuing to beat until blended. Add in eggs and yolks. Beat until mixture is smooth. Stir in whipping cream (do not beat) and 1 teaspoon vanilla. Pour half of this mixture into crust, sprinkle with chopped Oreo cookies. Pour remaining mixture over cookies and smooth out.
Bake for 15 minutes at 425ºF. Reduce heat to 225ºF and bake for 50 minutes. If it starts to brown, cover with aluminum foil. After 50 minutes, remove from oven. At this time turn oven back up to 350ºF (getting ready for next baking).
2nd Layer of cheese cake: Blend sour cream remaining 1/4 cup sugar, and the remaining 1 teaspoon vanilla in a small bowl and spread over cake. Return cake to the 350ºF oven and bake 7 minutes. Refrigerate (covered) immediately and for overnight.
Swiss Fudge Glaze: Heat cream and when at a simmer, add chocolate and vanilla. Let simmer 1 additional minute. (stir during this minute.) Remove from heat and continue to stir until chocolate has melted. Chill for 10 minutes.
Place cake on a wire rack over a large pan to catch any drips, remove the springform ring, and pour glaze over entire cake. Use pastry knife to smooth. Transfer to serving plate.
Top with Oreo cookie halves and an occasional cherry.