Ingredients

Instructions

  1. Crust:
  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.
  3. Bake at 350º F. for 5 minutes; set aside.
  4. Filling:
  5. In a large bowl, beat cream cheese at medium speed of an electric mixer until smooth.
  6. Gradually add 1 1/4 cups sugar, beating well.
  7. Add 1/3 cup whipping cream, flour, and 1 teaspoons vanilla; beat well.
  8. Add eggs, one at a time, beating after each addition.
  9. Pour 1/3 of batter into prepared pan.
  10. Top with 1 1/2 cups crushed cookie pieces; pour in remaining batter.
  11. Bake at 350º F. for 45 minutes.
  12. Sour Cream Layer:
  13. Combine sour cream, 1/4 cup sugar, and 1 teaspoons vanilla; spread evenly on cheesecake.
  14. Bake at 350º F. for 7 minutes.
  15. Turn oven off and leave in oven 30 minutes.
  16. Remove cheesecake and let cool completely on a wire rack.
  17. Chocolate Glaze:
  18. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts; stir in 1 t vanilla.
  19. Pour mixture over cheesecake while still warm.
  20. Refrigerate at least 8 hours before serving.
  21. Remove about 1/2 hour to 1 hour before serving, remove ring from springform pan.
  22. Decoratively place 14-16 whole oreo cookies around edges of cheesecake.
  23. Serve chilled.
  24. Cook time does not include chill time.