CRUST:

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

FILLING:

2 lbs. (4 - 8 oz. pkgs.) cream cheese, room temp.
2 tbsp. flour
2 lg. egg yolks
1 1/2 c. sugar
4 lg. eggs
1/3 c. whipping cream

2 tsp. vanilla
2 c. sour cream
1 1/2 c. chopped Oreo cookies

FUDGE GLAZE:

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

CRUST: Blend all ingredients in bottom of 10 1/2" to 11" springform pan, then press onto bottom and sides. Refrigerate for 30 minutes.

FILLING: Preheat oven to 425 degrees. Beat cream cheese in large bowl of electric mixer at medium speed until it is smooth. Beat in 1 1/4 cups sugar (save remaining sugar for top) and the flour until well blended. Beat in eggs and yolks until smooth. Stir in cream and 1 teaspoon (save remaining vanilla for top) vanilla. Pour 1/2 of batter into prepared crust. Sprinkle with chopped Oreos (keep white cream in them). Pour remaining batter over, smoothing with spatula. Bake 15 minutes.

Reduce heat to 225 degrees. Bake 50 minutes, covering top loosely with foil, if browning too quickly. Increase oven temperature to 350 degrees. Blend sour cream with remaining sugar and vanilla in small bowl. Spread over cake and bake another 10 minutes at 350 degrees. Blend sour cream with remaining sugar and vanilla in small bowl. Spread over cake and bake another 10 minutes at the 350 degrees. Remove from oven and cool 30 minutes. Refrigerate until cold. Cover with plastic wrap and chill overnight.

GLAZE: Scald cream in medium saucepan. Add chocolate chips and vanilla and stir 1 to 2 minutes. Remove from heat and stir until all chocolate is melted. Refrigerate glaze 10 minutes. Set cake on platter and remove springform sides. Pour glaze over top of cake and let run down sides, smoothing with spatula if needed. When transporting cake, do not let it slip around the platter. Serves 16.