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

Blend all ingredients in bottom of 9 or 10 inch spring form pan; press onto bottom and sides. Refrigerate crust about 30 minutes or until firm.

OREO FILLING:

2 lb. cream cheese, room temperature
1 1/2 c. sugar
2 tbsp. flour
4 ex. lg. eggs
2 lg. egg yolks
1/3 c. whipping cream
2 tsp. vanilla
1 1/2 c. Oreo cookies, coarsely chopped
2 sm. sour cream

Preheat oven to 425 degrees. Beat cream cheese on lowest speed of electric mixer (in large bowl) until smooth. Beat in 1 1/4 cup sugar and the flour; blend well. Beat in eggs and yolk until mixture is smooth. Stir in cream and 1 teaspoon vanilla. Pour half of batter into prepared crust. Sprinkle with chopped Oreos. Pour remaining batter over, smoothing with spatula. Bake 15 minutes. Reduce oven to 225 degrees. Bake 50 minutes, covering top loosely with foil if browning too quickly. Increase oven to 350 degrees. In small bowl blend sour cream, remaining 1/4 cup sugar and remaining 12 teaspoon vanilla. Spread over cake. Bake 7 minutes. Refrigerate immediately. Cover and chill overnight.

SWISS FUDGE GLAZE:

1 c. whipping cream
8 oz. semi-sweet chocolate, chopped
1 tsp. vanilla
5 Oreo cookies, halved crosswise
1 maraschino cherry, halved

Scald cream in medium saucepan over high heat. Add chocolate and vanilla; stir until melted. Refrigerate 10 minutes. Set cake on platter; remove spring form. Pour glaze over top of cake. Smooth top and sides with a pastry brush. Arrange Oreo halves around outer edge of cake. Place cherries in center.