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.