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Oreo Cheesecake with chocolate glaze

Time 2 hours 30 minutes
Yields Serves 12 to 16
Oreo Cheesecake with chocolate glaze
(Los Angeles Times)

Oreo cookie crust

1

Combine cookie crumbs, brown sugar, dash cinnamon and butter. Pat evenly into 9- or 10-inch springform pan.

Orea cheesecake

1

Cream cheese in electric mixer on lowest speed until smooth. Add sugar and flour. Add eggs and yolks and continue blending until smooth and liquid, 2 to 3 minutes. Stir in vanilla and cream.

2

Pour half batter into pan, spreading over crust, and sprinkle with chopped cookie pieces. Top with remaining batter, smoothing evenly. Place pan on baking sheet and bake 15 minutes at 425 degrees. Reduce heat to 225 degrees and bake until lightly browned, 50 minutes more.

Chocolate glaze and assembly

1

Combine sour cream, sugar and 1 teaspoon vanilla. Spread on cake and bake at 350 degrees until topping is set, 8 minutes. Turn oven off. Open oven door and cool cake 1 hour in oven. Cover cake with plastic wrap and refrigerate overnight.

2

To make glaze, scald cream in small saucepan over medium heat until bubbles form around edges. Stir in chocolate to melt and blend. After 1 minute, remove from heat and stir in remaining vanilla. When cool, spread or pour glaze onto chilled cake. Arrange 12 Oreo cookie halves around outer perimeter (to look like a clock dial) and place cherry in center.


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