Preheat your oven to 325°F (160°C). Wrap the outside of your 9-inch springform pan tightly with aluminum foil to prevent leaks, especially if using a water bath for extra creaminess.

Pulse 24 Oreo cookies with filling in a food processor until fine crumbs form. Stir in melted butter until the mixture resembles damp sand, then press firmly into the bottom of the pan.

Bake the crust for 8–10 minutes until set and fragrant. Remove from the oven and allow it to cool slightly while you prepare the creamy cheesecake filling.

In a large mixing bowl, beat softened cream cheese on medium speed until completely smooth and silky. Scrape down the sides to ensure there are no lumps hiding in the batter.

Add granulated sugar and mix until fully incorporated. Blend in sour cream and vanilla extract, creating a creamy, slightly tangy batter that smells sweet and comforting.

Add the eggs one at a time, mixing gently on low speed after each addition. Avoid overmixing to keep the batter smooth and prevent cracks during baking.

Fold in the roughly chopped Oreo cookies using a rubber spatula. The batter should look beautifully speckled with chocolate cookie pieces throughout.

Pour the filling over the cooled crust and smooth the top. Place the pan in a roasting pan, add hot water halfway up the sides, and bake for 55–70 minutes until slightly jiggly in the center.

Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. Then cool completely at room temperature before refrigerating at least 4 hours or overnight.