CRUST:

25 Oreo creme sandwich cookies, chopped to crumbs
4 tbsp. melted butter

FILLING:

4 (8 oz.) pkg. cream cheese, softened
1 1/2 c. sugar, divided
2 tbsp. flour
4 lg. eggs, at room temperature
3 lg. egg yolks, at room temperature
1/3 c. heavy cream
2 tsp. vanilla, divided
1 1/4 c. Oreo creme sandwich cookies (about 15 cookies), coarsely chopped
2 c. sour cream

FOR CRUST: Process 25 cookies in food processor with steel blade until they become crumbs. Mix well with melted butter and press firmly on bottom and 2/3 way up the sides of a 10-inch springform pan. Place in freezer while preparing filling.

FOR FILLING: In large bowl, beat softened cream cheese on medium speed until smooth, scraping down sides. Add 1 1/4 cups sugar and beat until light and fluffy, about 3 minutes, scraping down sides. Mix in flour. While beating continuously, add eggs and egg yolks and mix until smooth. Beat in heavy cream and 1 teaspoon vanilla until well blended.

Pour half the batter in prepared chilled pan. Sprinkle evenly with coarsely chopped cookies and cover with remaining batter. Smooth with spatula. Bake at 450 degrees for 15 minutes. Reduce heat to 225 degrees and bake an additional 50 to 60 minutes, until center of cake is set. Don't worry if top cracks.

Meanwhile, in medium bowl, beat together sour cream, remaining 1/4 cup sugar and remaining teaspoon vanilla. Remove from oven when set and spread evenly with sour cream mixture. Set oven temperature at 350 degrees and bake an additional 7 to 10 minutes, or until sour cream starts to set. Remove to wire rack and cool to room temperature. Refrigerate and chill several hours, preferably overnight. 16-18 servings.