CRUST:

25 Oreo cookies (2-1/2 c.)
4 tbsp. unsalted butter, melted

Use 9 x 3 inch or 10 1/2 x 2 inch springform pan (buttered).

Crust: Break up cookies, place in process or - proceed to crumbs. Add butter and mix until blended (or mix in bowl). Pour into pan, evenly pressing over bottom and 2/3 cup sides of pan. Refrigerate while preparing filling.

FILLING:

4 (8 oz.) pkg. cream cheese, room temperature
1-1/4 c. sugar
2 tbsp. all-purpose flour
4 lg. eggs, room temperature
3 lg. egg yolks, room temperature
1/3 c. whipping cream
1 tsp. vanilla extract
1-3/4 c. chopped Oreo cookies (about 15)

Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add 1 1/4 cups sugar, beating until mixture is light and fluffy (about 3 minutes, occasionally scraping down sides). Mix in flour. While beating, add eggs and yolks, mix until smooth. Beat in whipping cream and 1 teaspoon vanilla extract until well blended.

Pour 1/2 batter into prepared crust, sprinkle with chopped oreos, pour remaining batter and smooth. Place pan on baking sheet.

Bake in 425°F oven for 15 minutes. Reduce oven temperature to 225°F and bake an additional 50 minutes or until set.

Remove cake from oven and increase oven temperature to 350°F.

TOPPING:

1/4 c. sugar
1 tsp. vanilla extract
2 c. sour cream

Stir together sour cream, 1/4 cup sugar and 1 teaspoon vanilla extract; spread mixture evenly over cake. Return to oven and bake 7 minutes (or until sour cream begins to set).

Remove from oven and cool in draft-free place to room temperature. Cover and refrigerate several hours or overnight (may be refrigerated up to 3 days). Before serving, remove sides of springform pan; serve chilled.

Serves 10-12.