Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

** CRUST

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