Cuisine D'Or Cheesecake (Aka Oreo Cheesecake)

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

** CRUST