Categories: Cheesecakes 
      Yield: 10 servings 
  
     25    Oreos 
      4 tb Butter; melted 
     32 oz Cream cheese, room temp 
  1 1/2 c  Sugar; divided 
      2 tb Flour 
      4    Eggs; room temp. 
      3    Egg yolks; room temp. 
    1/3 c  Whipping cream 
      2 ts Vanilla; divided 
  1 3/4 c  Oreos; crushed ; about 15 ea 
      2 c  Sour cream 
  
  Crust:  Process oreos and butter in food processor, press into springfoam 
  pan. (No size stated). Filling: Beat cream cheese; add 1 1/4 c sugar, beat 
  3 minutes. Mix in flour. While beating, add eggs and yolks, mixing until 
  smooth.  Beat in whipping cream and 1 t vanilla. Pour 1/2 into crust. 
  Sprinkle oreos; add all remaining ingredients for filling. Place pan in 
  425-degree oven for 15 minutes.  Reduce heat to 225-degrees and bake for 50 
  minutes.  Remove from oven; turn oven temperature to 350-degrees. Stir sour 
  cream, 1/4 c sugar and 1 tsp. vanilla together, spread over cake, bake 7 
  minutes.  Remove from oven; cool to room temperature in draft-free place. 
  Cover and refrigerate overnight or up to 3 days.(Ha!). Before serving, 
  remove sides of pan.  Serve chilled.