1 1/4 c. graham cracker crumbs
1/4 c. light brown sugar
1/3 c. butter, melted
1 tbsp. cinnamon

FILLING:

2 lbs. cream cheese
2 tbsp. all-purpose flour
1/3 c. heavy whipping cream
1 1/2 c. chopped Oreos
1 1/4 c. sugar
2 extra lg. eggs
2 egg yolks
1 tbsp. vanilla

TOPPING:

2 c. sour cream
1/4 c. sugar
1 tbsp. vanilla

To make the crust combine the crust ingredients and line the bottom and sides of a 10-inch spring form pan. Bake at 350°F for 8 minutes.

To make the filling mix the cream cheese, sugar, flour, eggs, vanilla and heavy whipping cream together. Fold the chopped Oreos into the filling. Pour into the partially baked crust. Bake for 15 minutes at 425°F. Turn the oven down to 325°F and bake for 50 minutes more. Remove from oven.

To make the topping, turn the oven to 350°F. Mix the sour cream, vanilla and sugar together. Spread on top of the warm cheesecake. Bake for 7 minutes. Refrigerate. Garnish with Oreo cookies and rosettes of whipped cream.