Prepare the Crust : Preheat oven to 325°F (160°C). Crush Oreos in a food processor into fine crumbs. Mix crumbs with melted butter. Press tightly into bottom of a 9-inch springform pan. Bake 8 minutes. Set aside to cool.

Make Cheesecake Filling : Beat cream cheese and sugar until smooth and creamy. Add sour cream and vanilla. Mix in eggs one at a time on low speed. Gently fold in chopped Oreos.

Bake : Pour filling over crust. Tap pan gently to remove air bubbles. Bake 55–65 minutes until the edges are set but the center jiggles slightly. Turn off oven; crack door open and let cheesecake cool inside for 1 hour. This prevents cracks!

Chill : Refrigerate at least 6 hours or overnight for best texture.

Decorate + Serve : Pipe whipped cream around edges Add mini Oreos or sprinkle crushed cookies on top!