For the Oreo Bread:

1. Preheat the oven to 350°F (175°C). Crush 2 Oreos into fine crumbs using a food processor or rolling pin and a ziplock bag. Set aside 2 tablespoons of crumbs for the batter, and reserve the rest for topping.

2. In a large bowl, sift together the cake flour, Dutch process cocoa powder, black cocoa powder, baking powder, baking soda, and kosher salt. Mix in the granulated sugar and Oreo crumbs.

3. In another bowl, whisk together the eggs and sour cream until smooth. Add vegetable oil, buttermilk, and vanilla extract, mixing well.

4. Combine the wet and dry ingredients gently using a rubber spatula until just mixed. Avoid over-mixing.

5. Grease a 9×5 loaf pan with non-stick spray and line it with parchment paper. Pour in the batter, smoothing it out and tapping the pan to remove air bubbles.

6. Bake for 50-55 minutes, or until a wooden skewer inserted comes out clean with a few moist crumbs. The bread should bounce back when pressed.

7. Cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.

For the Cream Cheese Glaze:

1. Softened cream cheese can be microwaved for 10 seconds. Beat it with Oreo filling until smooth using a hand mixer.

2. Gradually add sifted powdered sugar while mixing. Once combined, the mixture should be thick.

3. Add milk and vanilla extract, mixing until smooth. If you prefer a thinner glaze, add more milk in small increments.

4. Once the bread is fully cooled, place it on a parchment-lined cookie sheet. Pour the glaze over the bread and garnish with reserved Oreo crumbs and crushed Oreos.