25 Oreos
3 Egg yolks — room temp.
4 tb Butter — melted
1/3 c Whipping cream
1 1/2 c Sugar — divided
2 ts Vanilla — divided
2 tb Flour
1 3/4 c Oreos; crushed — about 15
Ea
4 Eggs — room temp.
2 c Sour cream
32 oz Cream cheese — room temp.
32 oz Cream cheese — room temp.
Crust: Process oreos and butter in food processor, press into springfoam
pan. (No size stated). Filling: Beat cream cheese; add 1 1/4 c sugar, beat
3 minutes. Mix in flour. While beating, add eggs and yolks, mixing until
smooth. Beat in whipping cream and 1 t vanilla. Pour 1/2 into crust.
Sprinkle oreos; add all remaining ingredients for filling. Place pan in
425-degree oven for 15 minutes. Reduce heat to 225-degrees and bake for 50
minutes. Remove from oven; turn oven temperature to 350-degrees. Stir sour
cream, 1/4 c sugar and 1 tsp. vanilla together, spread over cake, bake 7
minutes. Remove from oven; cool to room temperature in draft-free place.
Cover and refrigerate overnight or up to 3 days.(Ha!). Before serving,
remove sides of pan. Serve chilled. —– Cheer Kosak posted this earlier.
Enjoy!!!
Yields
10 Servings