Oreo Cheesecake

Gather the ingredients.

For the crust, in a large bowl combine the cookie crumbs, butter, and 1/4 cup sugar.

Press into the bottom of a 9-inch springform pan that has been wrapped in foil. Refrigerate crust until firm, about 30 minutes. Once the crust is firm, preheat the oven to 425 F.

For the filling, beat the cream cheese in the large bowl of an electric mixer until smooth.

Add 1 1/4 cups of the sugar and the flour. Beat until well blended.

Beat in the eggs and egg yolks until smooth.

Stir in the heavy cream and 1 teaspoon of the vanilla extract.

Pour half of the batter into the prepared crust.

Sprinkle with the chopped Oreos.

Pour the remaining batter over the Oreo layer. Smooth with a spatula. Bake in the 425 F oven for 15 minutes. Then, reduce the oven temperature to 225 F and bake for 50 minutes more.

If the cheesecake is browning too quickly, top loosely with foil. After the cheesecake baking time is up, remove from the oven and increase the oven temperature to 350 F.

In a large bowl, blend the sour cream, remaining 1/4 cup of the sugar, and the remaining 1 teaspoon of vanilla extract.

Spread the vanilla cream layer over the cheesecake and bake for 7 minutes at 350 F.

Remove from the oven and cool slightly. Cover the cheesecake with plastic wrap and chill overnight.

For the fudge glaze, scald the heavy cream in a medium saucepan over high heat.

Add the chocolate and vanilla extract and stir for 1 minute. Remove from the heat and stir until all the chocolate is melted.

Refrigerate the glaze for 10 minutes.

Set the cheesecake on a platter and remove the springform. Pour the glaze over the top of the cake, allowing it to drip down the sides.

Arrange the Oreo cookie halves cut side down around the outer edge of the cake. Refrigerate until ready to serve.