Oreo Cheesecake
Contributed by Cathy
Source: McCall's Magazine, May 1994
Adapted from THE PASQUOTANK PLATE, Christ Episcopal Church ECW, Elizabeth
City, North Carolina (1992)

Crust
1 package (1 pound) Oreo creme-filled chocolate sandwich cookies
1 tablespoons unsalted butter, melted

Filling
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
2 tablespoons all-purpose flour
5 large eggs
1/3 cup heavy cream
1 teaspoon vanilla extract

Topping
1 cup sour cream
1 tablespoon sugar
1 teaspoon vanilla extract

Make crust:  Preheat oven to 425.  Crumble 25 cookies into food processor;
process until finely ground.  Add melted butter; process until blended.
Pour into a 9 inch spring form pan; press over bottom and 3 inches up
sides. Refrigerate until firm.

Meanwhile, make filling:  In large bowl of electric mixer at medium-high
speed, beat cream cheese, sugar and flour 1 minute or until blended and
smooth.  Beat in eggs, one at a time.  Beat in heavy cream and vanilla.

Crumble the remaining cookies into food processor;  pulse just until
coarsely chopped.  Remove;  finely grind and reserve some for garnish.
Pour half of the cheesecake batter over crust in prepared pan; sprinkle
evenly with the chopped cookies.  Top with remaining batter.  Set on
jellyroll pan; bake 15 minutes.  Reduce heat to 225; bake 50 to 55 minutes,
until firm around sides but still jiggly in center.

Make topping:  In small bowl, combine sour cream, sugar and vanilla; mix
well.  Spread over top of cheesecake.  Increase oven temperature to 350.
Bake cheesecake 7 to 10 minutes; place on rack.  Cool to room temperature.
Refrigerate several hours or overnight.  Sprinkle with reserved ground
Oreos before serving.

Makes 16 servings.  Per serving 483 calories, 8 gm protein, 40 gm
carbohydrate, 33 gm fat, 145 mg cholesterol, 368 mg sodium.