Preheat oven 425F.
Blend first four ingredients; put in 10 inch spring form pan. Refrigerate 30 minutes.
Preheat oven. Beat cream cheese in large bowl of electric mixer on lower speed until smooth. Beat in 1-1/4 cup of sugar and flour until blended. Beat in eggs and egg yolks until mixture is smooth. Stir in cream and 1 teaspoon vanilla. Pour 1/2 batter into crust. Sprinkle with chopped Oreos, pour remaining batter over smoothly with spatula. Bake 15 minutes. Reduce oven temperature to 225F. Bake 50 minutes covering loosely with foil if browning too quickly. Raise oven temperature to 350F. Blend sour cream, remaining 1/4 cup sugar, and 1 teaspoon vanilla in small bowl. Spread over cake and bake 7 minutes. Refrigerate. Cover cake with plastic wrap and chill overnight.
Cajun Country -- New Iberia, Louisiana