1 1/2 c. graham cracker crumbs
1/4 c. brown sugar
1/3 c. melted butter
1 tsp. cinnamon

Combine all ingredients and press into bottom and up the sides of springform pan. Refrigerate until firm.

FILLING:

2 lbs. cream cheese
2 tbsp. flour
2 egg yolks
2 tsp. vanilla
2 c. sour cream
1 1/2 c. sugar
4 eggs
1/3 c. whipping cream
1 1/2 c. chopped Oreos

Beat cheese on lowest speed until smooth. Add 1 1/4 cups sugar and flour until well blended. Beat in eggs and yolks until smooth. Stir in cream and 1 teaspoon vanilla. Pour half of batter into prepared crust. Sprinkle with Oreos. Pour remaining batter over. Bake 15 minutes at 425 degrees; reduce oven temperature to 225 degrees and cook for 50 minutes. Increase oven temperature to 350 degrees. Blend sour cream, remaining sugar, vanilla and spread over cake. Bake 7 minutes. Refrigerate immediately. Cover with wrap and chill overnight.

SWISS FUDGE GLAZE:

1 c. whipping cream
1 tsp. vanilla
8 oz. chocolate chips

Scald cream, add chocolate and vanilla and stir one minute. Remove from heat and stir until all chocolate is melted. Refrigerate for 10 minutes. Remove cake from springform pan. Ice cake with glaze. Refrigerate until ready to serve. Prepare one day ahead.