CRUST:

25 Oreo creme sandwich cookies, about 2 1/2 c.
1/2 stick unsalted butter, melted

1. Smash cookies in plastic bag with rolling pin.

2. Mix cookie crumbs and butter together in bowl.

3. Press evenly into bottom and sides of a springform pan.

4. Refrigerate while preparing filling.

FILLING:

4 (8 oz.) pkgs. cream cheese, room temp.
1 3/4 c. coarsely chopped Oreos (about 15 cookies)
1 1/4 c. sugar
2 tbsp. flour
4 lg. eggs, room temp.
3 lg. yolks, room temp.
1/3 c. whipping cream
1 tsp. vanilla extract

Beat cream cheese in large bowl with electric mixer on medium speed until smooth; add sugar. Beat until light and fluffy for 3 minutes. Mix in flour. While beating continuously, add eggs, yolks, whipping cream and vanilla until well blended. Pour half the batter onto prepared crust. Sprinkle with chopped Oreos. Pour on remaining batter and smooth with a spatula. Some of the Oreos may rise to the top. Place on baking sheet and bake at 425 degrees for 15 minutes. Reduce oven temperature to 225 degrees and bake for an additional 50 minutes.

TOPPING: Remove cake from oven and increase oven temperature to 350 degrees. Mix 2 cups sour cream and 1/4 cup sugar in small bowl. Spread evenly over cake and return to 350 degree oven for 7 minutes. Let cool at room temperature in a draft free place. Refrigerate overnight. Serves 10 to 12.