I got this one from my girlfriend a long time ago. Most requested recipe whenever I make this. Rich, decadent and pretty.
GRAHAM CRACKER CRUST:
1 1/4 cups Graham cracker crumbs
1/3 cup Unsalted butter, melted
1/4 cup Firmly packed light brown sugar
1 Teaspoon Cinnamon
2 lbs Cream Cheese at room temperature
1 1/2 cups Sugar
2 Tablespn All purpose flour
4 extra large Eggs
2 large Egg yolks
1/3 cup Whipping cream
2 teaspoon Vanilla
1 1/2 cups Coarsely chopped Oreo cookies
2 cups Sour cream
SWISS FUDGE GLAZE
1 cup Whipping cream
8 oz Semisweet chocolate, chopped
1 Teaspoon Vanilla
5 Oreo cookies, halved crosswise
1 Maraschino cherry, halved
FOR CRUST - Blend all ingredients in bottom of 9 or 10-inch springform pan, then press onto bottom and sides. Refrigerate crust until form, about 30 minutes.
FOR FILLING - Preheat oven 425 degrees F. Beat cream cheese in large bowl with electric mixer on lowest speed until smooth. Beat in 1 1/4 cups sugar and flour until well blended. Beat in eggs and yolks until mixture is smooth. Stir in cream and 1 teaspoon vanilla. Pour half of batter into prepared crust. Sprinkle with chopped oreos. Pour remaining batter over, smoothing with spatula. Bake 15 minutes. Reduce oven temperature to 325 degrees F. Bake 50 minutes, covering top loosely with foil if browning too quickly. Pull out of the oven the baked cheesecake.
Increase oven temperature to 350 degrees F. Blend sour cream, the remaining 1/4 cup sugar and the remaining 1 teaspoon vanilla in a small bowl. Spread sour cream mixture over baked cheesecake. Bake for 7 minutes. Cover cheese cake with plastic wrap and refrigerate immediately overnight. (I usually cover the top of the pan with a few sheets of paper towel to collect the condensation that builts up then place a plate large enought to cover the pan over it to hold the paper towel in place
FOR GLAZE - Scald cream in heavy medium saucepan over high heat. Add chocolate and vanilla and stir for 1 minute. Remove from heat and stir until chocolate is melted. Refrigerate glaze for 10 minutes.
Set cheesecake on platter and remove springform. Pour glaze over top of the cheesecake. Using pastry brush, smooth top and sides. Arrange Oreo halves cut sides down around outer edge of cake. Place cherry halves in center. Refrigerate cake until ready to serve.
P.S. For some reason, sometimes this cheesecake splits and sometimes it doesn't. Don't know why but hey the glaze covers my imperfections just fine.