1 1/2 cups cream-filled chocolate
    sandwich cookie crumbs
2 tablespoons butter or margarine, melted
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
32 ounces cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 eggs
1 1/2 cups coarsely chopped cream-filled
    chocolate sandwich cookies
16 ounces sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup whipping cream
1 1/4 cups semisweet chocolate morsels
1 teaspoon vanilla extract

Combine first 4 ingredients in a medium bowl. Firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F for 5 minutes; set aside.

Beat cream cheese at medium speed of an electric mixer until smooth. Gradually ad the 1 1/4 cups sugar, beating well. Add the 1/3 cup whipping cream, flour and the 1 teaspoon vanilla extract; beat well. Add eggs, one at a time, beating after each addition. Pour one-third of batter into the prepared pan. Top with cookie pieces; pour in remaining batter. Bake at 350 degrees F for 45 minutes.

Combine sour cream, the 1/4 cup sugar and the 1 teaspoon vanilla extract. Spread evenly on cheesecake. Bake at 350 degrees F for 7 minutes. Turn oven off, and leave in oven for 30 minutes. Remove cheesecake from oven, and let cool completely on a wire rack.

Combine the 1 cup whipping cream and semisweet chocolate morsels in a saucepan; stir over low heat until chocolate melts. Stir in the 1 teaspoon vanilla extract. Pour mixture over cheesecake while still warm. Refrigerate until serving time.