Crust:
1 1/4 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon

Filling:
2 pounds cream cheese, room temperature
1 1/4 cups sugar
2 tablespoons flour
4 extra-large eggs
2 large egg yolks
1/3 cup whipping cream
1 teaspoon vanilla
1 1/2 cups coarsely chopped Oreos

Topping:
2 cups sour cream
1/4 cup sugar

Makes 12 to 16 servings

To make crust: Blend all ingredients. Press in bottom and up sides of 9- or 10-inch spring form pan. Refrigerate until firm, about 30 minutes.

To make filling: Preheat oven to 425 degrees.
Beat cream cheese in a large bowl of a mixer on lowest speed until smooth. Beat in sugar and flour. Beat in eggs and yolks until smooth. Stir in cream and vanilla.
Pour half of batter into prepared crust. Sprinkle with Oreos. Pour remaining batter over. Smooth top.
Bake 15 minutes. Reduce heat to 225 degrees. Bake an additional 50 minutes, covering top loosely with foil if it browns too quickly. Cheesecake is done when the center is still somewhat loose when pan is lightly shaken. Remove pan from oven. Increase temperature to 350 degrees.

To make topping: Blend all ingredients in small bowl. Spread over cheesecake. Bake 7 minutes. Refrigerate immediately. Cover with plastic wrap and refrigerate overnight.