GRAHAM CRACKER CRUST:

1 1/4 c. graham cracker crumbs
1/3 c. unsalted butter, melted
1/4 c. light brown sugar
1 tsp. cinnamon

Blend all ingredients and press into bottom and up sides of 9 or 10 inch springform pan.

OREO FILLING:

4 (8 oz.) pkgs. Philadelphia cream cheese
1 1/2 c. sugar
2 tbsp. flour
4 extra lg. eggs
2 lg. egg yolks
1/3 c. whipping cream
2 tsp. vanilla
1 1/2 c. coarsely chopped Oreos
2 c. sour cream

SWISS FUDGE GLAZE (OPTIONAL) :

1 c. whipping cream
8 oz. semi-sweet chocolate, chopped
1 tsp. vanilla
5 Oreo cookies, halved
Maraschino cherries, halved

Preheat oven to 425 degrees. Beat cream cheese until smooth. Beat in 1 1/4 cups sugar and flour until blended. Beat in eggs and yolks until smooth. Stir in cream and vanilla. Pour 1/2 of batter into prepared crust. Sprinkle with chopped Oreos. Pour remaining batter over Oreos. Bake 15 minutes. Reduce temperature to 225 degrees. Bake 50 minutes. Cover with foil if browning too quickly. Increase oven temperature to 350 degrees; blend sour cream and remaining 1/4 cup sugar and 1 teaspoon vanilla. Spread over cake and bake 7 minutes. Chill overnight. For glaze, scald cream, add chocolate and vanilla. Remove from heat and stir until smooth. Refrigerate 10 minutes. Pour over cake and arrange Oreo halves, cut side down, around cake, cherry halves in center. Refrigerate until ready to serve.