25 Oreo creme cookies
4 tbsp. melted unsalted butter

FILLING:

4 pkgs. (8 oz.) cream cheese, soft
1 1/4 c. plus 1/4 c. sugar
2 tbsp. all-purpose flour
4 lg. eggs, room temp.
3 lg. egg yolks, room temp.
1/3 c. whipping cream
1 tsp. plus 1 tsp. vanilla
1 3/4 c. coarsely chopped Oreo's (about 15 cookies)
2 c. sour cream

Preheat oven to 425 degrees. Butter 10 inch springform pan.

Crust: Break up cookies and place in food processor with metal blade; process until crumbs. Add butter, mix until blended, or mix cookie crumbs together in bowl. Put into springform pan. Press evenly over bottom and up sides. Refrigerate.

Filling: Beat cream cheese in large bowl with electric mixer until smooth on medium speed. Scrape down sides. Add 1 1/4 cups sugar beating until light and fluffy (about 3 minutes). Mix in flour. While beating continuously add eggs and yolks. Mix until smooth. Beat in whipping cream and 1 teaspoon vanilla until blended. Pour 1/2 batter into prepared crust. Sprinkle with chopped Oreo's. Pour remaining batter over and smooth top with a spatula. Some of the Oreo's may rise to the top.

Place pan on baking sheet. Bake in 425 degree oven for 15 minutes. Reduce oven temperature to 225 degrees and bake for additional 50 minutes until set. Remove cake from oven and increase temperature to 350 degrees.

Stir together sour cream, remaining 1/4 cup sugar and 1 teaspoon vanilla in small bowl. Spread sour cream mixture over cake. Return to 350 degree oven and bake 6 minutes or until sour cream begins to set.