Crust:

2 c. cream-filled chocolate sandwich cookie crumbs, 20 cookies
2 tbsp. butter, melted
1/4 c. firmly packed brown sugar

Combine ingredients in a medium bowl; firmly press mixture in bottom and 2 inches up sides of a lightly greased 10 inch spring form pan.

Bake at 325°F for 12 minutes. Set aside.

Cake:

2 coarsely crumbled cream-filled chocolate sandwich cookies, 14 cookies
16 oz. container sour cream
1/4 c. sugar
1 tsp. vanilla extract

Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 1/4 cups sugar, beating well. Add whipping cream, flour and 1 tsp. vanilla; beat well. Add eggs, one at a time, beating after each addition. Pour 3 1/2 cup of batter into prepared crust. Top with crumbled cookies; pour in remaining batter.

Bake at 325°F for 1 hour and 15 minutes. Combine sour cream, 1/4 c. sugar and 1 tsp. vanilla; spread over cheese cake.

Bake at 325°F for 7 minutes. Turn oven off and leave cheesecake in oven with door closed 45 minutes. Remove from oven and cool completely on a wire rack. Cover and chill 8 hours. Remove sides of pan.

Topping:

1/3 c. whipping cream
1 1/4 c. semisweet chocolate morsels
1 tsp. vanilla extract
Garnish: additional cream-filled chocolate sandwich cookies

Combine 1/3 cups whipping cream and semisweet chocolate morsels in a saucepan; stir over low heat until chocolate melts. Stir in 1 teaspoon vanilla. Remove from heat. Carefully spread mixture over cheesecake, allowing it to drip down sides. Garnish, if desired with additional cream-filled chocolate sandwich cookies. Store any leftover cheesecake in refrigerator. Let stand at room temperature 2 hours before serving again.

Yield: 12 servings.