| 1 1/4 | c | GRAHAM CRACKER CRUMBS |
| 1/3 | c | BUTTER (unsalted), melted |
| 1/4 | c | BROWN SUGAR, firmly packed |
| 1 | ts | CINNAMON |
| | Blend all ingredients together and press into bottom of |
| 10 | | Inch springform pan (and sides). Refrigerate about 30 |
| | Minutes. |
| | OREO FILLING |
| 2 | lb | CREAM CHEESE, room temperature |
| 1 1/2 | c | SUGAR |
| 2 | tb | FLOUR |
| 4 | | Extra large EGGS |
| 2 | lg | EGG YOLKS |
| 1/3 | c | WHIPPING CREAM |
| 2 | ts | VANILLA |
| 1 1/2 | c | OREO COOKIES, coarsely chopped |
| 2 | c | SOUR CREAM |
| | Preheat oven to 425-degrees. |
| | Beat cream cheese in large bowl until smooth. Beat in 1-1/4 |
| | Cups sugar and the flour until well blended. Beat in eggs |
| | And egg yolks until mixture is smooth. Stir in cream and 1 |
| | Tsp. vanilla. |
| | Pour half of batter into prepared crust. Sprinkle with |
| | Chopped Oreos. Pour remaining batter over, smoothing with |
| | Spatula. |
| | Bake 15 mins. Reduce temperature to 225-degrees, and bake |
| 50 | | Minutes, covering top loosely with foil if browning too |
| | Quickly. |
| | Increase oven temperature to 350-degrees. |
| | Blend sour cream, remaining 1/4 cup sugar and remaining 1 |
| | Tsp. vanilla. Spread over cheesecake. |
| | Bake 7 minutes. Refrigerate immediately. Cover cake with |
| | Plastic wrap and chill overnight. |
| | SWISS FUDGE GLAZE |
| 1 | c | WHIPPING CREAM |
| 8 | oz | SEMI-SWEET CHOCOLATE, chopped |
| 1 | ts | VANILLA |
