25 Oreo cookies
4 tbsp. unsalted butter, melted

Break up cookies. Process to crumbs. Add butter and mix. Press into 9 or 10- inch spring form pan up 2/3 sides. Refrigerate.

FILLING:

4 (8 oz.) cream cheese to room temperature
1 1/4 c. sugar
2 tbsp. flour
4 lg. eggs and 3 lg. egg yolks, room temperature
1/3 c. whipping cream
1 tsp. vanilla

Beat cream cheese until smooth. Add sugar and beat until light and fluffy (3 minutes). Mix in flour, then beating continuously, add eggs and mix until smooth. Beat in cream and vanilla.

Pour half the batter into crust. Sprinkle with 15 Oreo cookies, coarsely chopped. Pour remaining batter over top and smooth with spatula. Bake at 425 degrees for 15 minutes on baking sheet. Reduce temperature to 225 degrees and bake 50 minutes until set. Remove from oven.

Increase temperature to 350 degrees. Stir 2 cups sour cream, 1/4 cup sugar, and 1 teaspoon vanilla. Spread over top and bake 7 minutes. Cool in draft-free place. Cover and refrigerate several hours.