This is without the best!! It appeared in Bon Appetit magazine!!

Crust:
1 1/4 cups Oreo cookie crumbs or chocolate wafer cookie crumbs
1/4 cup brown sugar
pinch cinnamon
1/4 cup unsalted butter - melted

Cake:
2 pounds cream cheese
1 1/4 cup sugar
1/4 cup all-purpose flour
4 eggs
2 extra yolks
1 1/2 teaspoon pure vanilla
1/3 cup whipping cream
1 1/2 cup Oreo cookies - coarsely chopped

Topping:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla

Glaze:
1 cup whipping cream
1 teaspoon vanilla
8 ounces semi or bittersweet chocolate

Preheat to 425 Degrees F.

Mix crust ingredients and pat into a 9 or 10 inch spring-form pan.

Cream the cheese in an electric mixer on lowest speed until smooth. Add sugar, flour. Add eggs and yolks and continue blending until smooth and liquid. Stir in cream and vanilla.

Pour half of batter into pan, sprinkle on coarse chopped Oreo cookie pieces. Top with remaining batter. Bake for 15 minutes at 425 F. Lower heat to 225 F. and bake another 50 minutes.

Mix topping ingredients together. Increase oven temperature to 350 F. and spread topping on baked cake. Bake for an additional 8 minutes to set topping. Turn oven off. Open oven door and let cake cool 1 hour in oven before chilling.

Cover cake with plastic wrap and refrigerate overnight. Top with chocolate glaze.

For glaze, scald cream and stir in chocolate to melt and blend. After one minute, remove from heat and stir in vanilla. When cool, spread or pour glaze onto chilled cake. Arrange twelve Oreo cookie halves around outer perimeter (like a clock dial) and place a cherry in center.

Serves 12 to 14.