CRUST: Blend graham cracker crumbs, 1/3 cup melted butter, brown sugar and cinnamon and press onto the bottom and sides of a 9- or 10-inch springform pan. Refrigerate until firm, about 30 minutes.

FILLING: Preheat oven to 425 degrees. Beat softened cream cheese in the large bowl of an electrix mixer on lowest speed until smooth.

Beat in 1 1/4 cups sugar and flour until well blended.

Beat in eggs and yolks until mixture is smooth.

Stir in 1/3 cup whipping cream and 1 teaspoon vanilla.

Pour 1/2 of the batter into prepared, chilled crust. Sprinkle with chopped oreos. Pour remaining batter over the oreos, smoothing with a spatula.

Bake 15 minutes at 425 degrees, and immediately reduce the temperature to 225 degrees. Bake 50 minutes more, covering top loosely with foil if browning too much. Should be lightly set, but not very firm.

Near the end of the cooking time, blend the sour cream, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla in a small bowl.

Increase oven temperature to 350 degrees, and spread sour cream topping over cake. Bake for 7 minutes.

Refrigerate immediately. When cooler, cover cake with plastic wrap, and chill overnight.

GLAZE: Scald cream in a heavy medium saucepan over high heat (The trick with scalding is NOT to let the cream boil--just watch for bubbles around the edges).

Add chocolate and vanilla, and stir 1 minute over heat.

Remove from heat and stur until all chocolate is melted. Refrigerate glaze for 10 minutes only!

Set cake on a larger platter, and remove springform carefully. Pour glaze over top of cold cake, and using a pastry brush, quickly smooth over top and sides. The glaze will harden on the chilled cake, so you have to work quickly.

Arrange Oreo halves cut side down around outer edge of cake. Place cherry halves in center. Refrigerate cake overnight. .