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1
Crust:
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2
Mix 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly into bottom and 1 inch up sides of a 10-inch springform pan.
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3
Bake at 350u00b0 F. for 5 minutes; set aside.
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4
Filling:
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5
In a large bowl, beat cream cheese at medium speed of an electric mixer until smooth.
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6
Gradually add 1 1/4 cups sugar, beating well.
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7
Add 1/3 cup whipping cream, flour, and 1 teaspoons vanilla; beat well.
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8
Add eggs, one at a time, beating after each addition.
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9
Pour 1/3 of batter into prepared pan.
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10
Top with 1 1/2 cups crushed cookie pieces; pour in remaining batter.
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11
Bake at 350u00b0 F. for 45 minutes.
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12
Sour Cream Layer:
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13
Combine sour cream, 1/4 cup sugar, and 1 teaspoons vanilla; spread evenly on cheesecake.
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14
Bake at 350u00b0 F. for 7 minutes.
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15
Turn oven off and leave in oven 30 minutes.
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16
Remove cheesecake and let cool completely on a wire rack.
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17
Chocolate Glaze:
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18
Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts; stir in 1 t vanilla.
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19
Pour mixture over cheesecake while still warm.
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20
Refrigerate at least 8 hours before serving.
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21
Remove about 1/2 hour to 1 hour before serving, remove ring from springform pan.
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22
Decoratively place 14-16 whole oreo cookies around edges of cheesecake.
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23
Serve chilled.
