25 Oreos
4 tb Butter; melted
32 oz Cream cheese, room temp
1 1/2 c Sugar; divided
2 tb Flour
4 Eggs; room temp.
3 Egg yolks; room temp.
1/3 c Whipping cream
2 ts Vanilla; divided
1 3/4 c Oreos; crushed ; about 15 ea
2 c Sour cream
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.
Yields
10 Servings