Crust:

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

Filling:

4 jumbo eggs and 2 egg yolks
1/3 c. heavy whipping cream
2 tsp. vanilla
1 1/2 c. crushed Oreo cookies
2 c. sour cream

Glaze:

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

Mix together crust ingredients and form in spring form pan. Chill while preparing filling.

Mix cream cheese, sugar and eggs. Add whipping cream, flour and 1 tsp. vanilla. Beat until smooth. Pour 1/2 batter into pan. Sprinkle cookies on top and pour remaining batter over cookies.

Bake at 425°F for 15 minutes. Reduce heat to 225°F and bake for 50 minutes. Increase oven to 350°F and add sour cream mixture and bake 15 minutes. Cool; cover with plastic wrap and refrigerate overnight.

For glaze scald cream over high heat. Add chips and vanilla and cook 1 minute. Remove from heat and stir till chips melt. Chill 10 minutes. Remove cake from pan and pour glaze over top.