Cheesecake and Oreos…need I say more?

Prep: 38 Minutes
Cook: 1 Hour and 30 Minutes Chill: 8 Hours

2 cups Oreo cookie crumbs (20 cookies)
2 tablespoons butter or margarine, melted
1 cup firmly packed brown sugar
4 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
1/3 cup whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 large eggs
2 cups coarsely crumbled Oreo cookies (14 cookies)
1 (16-ounce) container sour cream
¼ cup sugar
1 teaspoon vanilla extract
1/3 cup whipping cream
11/4 cups semisweet chocolate morsels
1 teaspoon vanilla extract
Garnish: additional Oreos

Combine first 3 ingredients in a medium bowl: firmly press mixture in bottom and 2 inches up sides of a lightly greased 10-inch springform pan. Bake at 325 for 12 minutes; set aside.

Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 ¼ cups sugar, beating well. Add 1/3 cup whipping cream, flour, and 1 teaspoon vanilla; beat well. Add eggs, one at a time, beating after each addition.

Pour 3 1/2 cups of batter into prepared crust. Top with crumbled cookies; pour in remaining batter. Bake at 325 for 1 hour and 15 minutes.

Combine sour cream, ¼ cup sugar, and 1 teaspoon vanilla; spread over cheesecake. Bake at 325 for 7 minutes. Turn oven off, and leave cheesecake in oven with door closed 45 minutes. Remove from oven, and cool completely on a wire rack. Cover and chill 8 hours. Remove sides of pan.

Combine 1/3 cup whipping cream and semisweet chocolate morsels in a saucepan; stir over low heat until chocolate melts. Stir in 1 teaspoon vanilla. Remove from heat. Carefully spread mixture over cheesecake, allowing it to drip down sides. Garnish, if desired. Store any leftover cheesecake in refrigerator. Let stand at room temperature 2 hours before serving again.

Yield: 12 servings.