Total Calories: 1,389
Mix cookie crumbs with melted butter; press in bottom of 9-inch springform pan and refrigerate 1/2 hour.
In large mixer bowl, beat cream cheese until fluffy. Add 1 1/4 cups sugar and flour, then blend in eggs and yolks until smooth. Stir in cream and 1 teaspoon vanilla. Pour half this mixture into prepared pan, sprinkle with crumbs, and pour in remaining batter. Bake 15 minutes at 425°; reduce temperature to 225° and bake 50 minutes. Cover loosely with foil if browning too quickly. Increase temperature to 350°; blend sour cream, remaining 1/4 cup sugar, and 1 teaspoon vanilla. Spread over cheesecake and bake 7 minutes. Refrigerate overnight. Top with Glaze and garnish.
Combine scalded whipping cream with chocolate and vanilla, and stir one minute. Refrigerate 15 minutes before pouring over chilled cheesecake.
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