25 Oreo cookies crumbled (2 1/2 c. crumbs)
4 tbsp. butter

FILLING:

4 (8 oz.) cream cheese
1 1/4 c. plus 1/4 c. sugar
2 tbsp. flour
4 eggs, room temperature
3 lg. egg yolks, room temperature
1/3 c. whipping cream
1 tsp. plus 1 tsp. vanilla
1 3/4 c. coarsely Oreo cookies (15 cookies)
2 c. sour cream

Preheat oven to 425 degrees. Butter the spring form pan. Mix the crumbled cookies and the butter together and press into the bottom of the pan and 2/3 sides of pan. Refrigerate while mixing the filling.

Filling: Beat cream cheese with mixer until still smooth. Add 1 1/4 cups sugar and beat well for 3 minutes. Mix in flour while beating continuously add eggs and yolks mix until smooth. Beat in whipping cream and 1 teaspoon vanilla.

Pour half the batter into the prepared crust. Sprinkle with chopped Oreos. Pour the remaining batter over that, some of the cookies may rise to the top. Place the pan on baking sheet.

Bake at 425 degrees for 15 minutes, reduce heat to 225 degrees for 50 minutes. Remove cake from oven increase oven to 350 degrees. Stir together sour cream, 1/4 cup sugar, 1 teaspoon vanilla. Spread over the cake and bake for 7 minutes.

Remove from oven and let cool for hours or overnight. Can be refrigerated up to 3 days.