Ingredients
- 1 1/4 cups Graham Cracker Crumbs
- 1/3 cup melted butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Filling:
- 4 8oz packages Cream cheese
- 1 1/4 cup sugar
- 2 tablespoons flour
- 4 extra large eggs
- 2 egg yolks
- 1/3 cup whipping cream
- 1 teaspoon vanilla
- 1 1/2 cups Oreo Cookies, chopped
- 1/2 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- Swiss Fudge Glaze:
- 1/2 cup whipping cream
- 4oz semi-sweet chocolate
- 1 teaspoon vanilla
- Garnish:
- Halved Oreo Cookies
- Strawberries
Directions
Crust: Mix together graham cracker crumbs, butter, brown sugar and cinnamon. Press into a 10"" springform pan. refrigerate crust.
Preheat oven to 425 degrees.
Filling: In a food processor, beat together cream cheese, sugar and flour. Add eggs and yolks, mix well. Add whipping cream and vanilla. Pour half of batter on crust. Sprinkle with chopped Oreo cookies. Pour remaining batter over and smooth with a spoon.
Bake 15 minutes, then decrease oven temperature to 325 degrees and bake 45 minutes. Mix together sour cream, sugar and vanilla. Increase oven temperature to 350 degrees. Spread top of cake with sour cream mixture and bake 7 minutes. Refrigerate immediately overnight.
The next day: remove sides from springform pan.
Swiss Fudge Glaze: Scald cream in pan. Add semi-sweet chocolate and vanilla. Stir 1 minute. Remove from heat and stir until chocolate is melted. Refrigerate 10 minutes.
Pour glaze over cheesecake (let some of the chocolate drip over sides).
Garnish: Decorate cake with halved Oreo cookies and a large strawberry in the middle of each cluster. Enjoy!
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Submitted 6/13/05.
Source: Sugar, Snips & Asparagus Tips Ckbk
Submitted By: Elaine Olson
eo1026@aol.com
Penalty Box Cheesecake