1 1/4 c  GRAHAM CRACKER CRUMBS

    1/3 c  BUTTER (unsalted), melted

    1/4 c  BROWN SUGAR, firmly packed

      1 ts CINNAMON

           Blend all ingredients
           -together and press into
           -bottom of
     10    Inch springform pan (and

           -sides). Refrigerate about
           -30
           Minutes.
           OREO FILLING
      2 lb CREAM CHEESE, room

           -temperature
  1 1/2 c  SUGAR

      2 tb FLOUR

      4    Extra large EGGS

      2 lg EGG YOLKS

    1/3 c  WHIPPING CREAM

      2 ts VANILLA

  1 1/2 c  OREO COOKIES, coarsely

           -chopped
      2 c  SOUR CREAM

           Preheat oven to 425-degrees.
           Beat cream cheese in large
           -bowl until smooth. Beat in
           -1-1/4
           Cups sugar and the flour
           -until well blended.  Beat
           -in eggs
           And egg yolks until mixture
           -is smooth.  Stir in cream
           -and 1
           Tsp. vanilla.
           Pour half of batter into
           -prepared crust.  Sprinkle
           -with
           Chopped Oreos.  Pour
           -remaining batter over,
           -smoothing with
           Spatula.
           Bake 15 mins.  Reduce
           -temperature to 225-degrees,
           -and bake
     50    Minutes, covering top

           -loosely with foil if
           -browning too
           Quickly.
           Increase oven temperature to
           -350-degrees.
           Blend sour cream, remaining
           -1/4 cup sugar and remaining
           -1
           Tsp. vanilla.  Spread over
           -cheesecake.
           Bake 7 minutes.  Refrigerate
           -immediately.  Cover cake
           -with
           Plastic wrap and chill
           -overnight.
           SWISS FUDGE GLAZE
      1 c  WHIPPING CREAM

      8 oz SEMI-SWEET CHOCOLATE,

           -chopped
      1 ts VANILLA

  ** CRUST