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Butter a 9 x 3 inch springform pan and set aside.
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To prepare crust:
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Break up cookies and place in food processor fitted with metal blade; process until crumbs form. Add butter and mix until blended. Or, mix cookie crumbs and butter together in bowl. Pour into prepared pan and press evenly over bottom and 2/3 cup sides. Refrigerate while preparing filling.
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To prepare filling:
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1) Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Scrape down sides.
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2) Add 1 1/4 cups sugar, beating until mixture is light and fluffy, about 3 minutes, scraping down sides of bowl occasionally.
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3) Mix in flour and gradually add in eggs and yolks; mix until smooth.
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4) Stir in whipping cream and 1 teaspoon vanilla until well blended.
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5) Pour half the batter into prepared crust. Sprinkle with chopped Oreos. Pour remaining batter over and smooth top with a spatula. Some of the Oreos may rise to the top.
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6) Place pan on baking sheet. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 225 degrees and bake for 50 minutes or until set.
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7) Remove cake from oven and increase oven temperature to 350 degrees. Stir together sour cream, remaining 1/4 cup sugar and 1 teaspoon vanilla in small bowl. Spread sour cream mixture evenly over cake.
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8) Return to oven and bake 8 minutes or until sour cream begins to set.
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Remove from oven and cool in draft free place to room temperature. Cover and refrigerate several hours or overnight.
