Combine 2 cups Oreo crumbs, butter, brown sugar and cinnamon and press into 10-inch spring form. Bake for 5 minutes.
3.
Beat cream cheese until it is smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup cream, four and 1 teaspoon vanilla. Beat in eggs. Pour half the batter into the crust and top with remaining Oreo crumbs. Top with remaining batter. Bake for 45 minutes.
4.
Combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla; spread on the cake. Continue baking for 7 minutes. Turn off the oven and leave the cake in for 30 minutes.
5.
Combine 1 cup cream and chocolate chips in a pan, and melt the chocolate over low heat. Stir in 1 teaspoon of vanilla. Pour over the cake. Refrigerate for 8 hours.
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By
June
