Mix and line the bottom of a 9-10 inch spring form pan. Refrigerate while making the filling
Preheat oven to 450?. Beat cream chees on low until smooth. Beat in 1? cups of sugar and flour until well blended. Beat in eggs and yolks until smooth. Stir in cream and 1 teaspoon vanilla/almond. Pour half the batter into crust. Sprinkle with Oreos. Pour remaining batter over crumbs and smooth with spatula. Bake 15 minutes. Reduce oven tep to 225? and bake 50 minutes. Cover with foil if it browing occurs. Increase temperature to 350?. Blend Sour Cream, 1/4 cup sugar and 1 teaspoon of vanilla/almond extract. Spread over cake and bake for 7 minutes. Refrigerate immediately. Cover with plastic wrap and chill overnight.
Scald cream in heavy medium pan over high heat. Add chocolate and vanilla/almond stir for 1 minute. Remove from heat and stir until all chocolate is melted. Refrigerate 10 minutes.
Set cake on platter. Remove pan. Pour glaze over top. Use knife to smooth top and sides. Arrange half cut Oreo cookies on top and place a cherry in the center. Refrigerate until ready to serve.
I often add nutmeg to the crust during Christmas seasons. About 1/4 tsp. I also prefer almond to vanilla
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (434g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 860 (55%)|
|Amt Per Serving||% DV|
|Total Fat 95.6g||127 %|
|Saturated Fat 50.2g||251 %|
|Monounsaturated Fat 24.9g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 373.7mg||115 %|
|Sodium 1018.1mg||35 %|
|Potassium 531mg||14 %|
|Total Carbohydrate 165.3g||49 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 161.8g|
|Protein 19.3g||28 %|
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Calories per serving: 1555
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