- 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. Before serving, remove sides of pan. Serve chilled.
