1. Prepare the Pan and Preheat

• Preheat your oven to 325°F (163°C).
• Line an 8×8-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal later. Set aside.

2. Make the Oreo Crust

• Place 24 Oreo cookies in a food processor and pulse until finely crushed.
• Add melted butter and pulse again until combined and the mixture resembles wet sand.
• Press the crust mixture firmly and evenly into the bottom of the prepared pan using the back of a spoon or the bottom of a glass.
• Bake the crust for 8–10 minutes. Remove and let cool slightly while you prepare the filling.

3. Prepare the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add sugar and continue beating until well incorporated and fluffy.
• Add eggs one at a time, mixing just until combined.
• Stir in sour cream and vanilla extract, then add a pinch of salt.
• Fold in the chopped or crushed Oreo cookies gently with a spatula.

4. Assemble and Bake

• Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
• Optionally, press a few extra Oreo pieces into the top for presentation.
• Bake for 35–40 minutes, or until the edges are set and the center has a slight jiggle.
• Turn off the oven and let the bars cool in the oven for 10 minutes with the door slightly open.

5. Chill and Slice

• Let the bars cool to room temperature on a wire rack.
• Transfer to the refrigerator and chill for at least 3–4 hours, preferably overnight.
• Once fully chilled, lift the bars out using the parchment overhang and slice into 16 squares.

6. Decorate and Serve

• Optionally, top each bar with a dollop of whipped cream, a drizzle of chocolate sauce, or extra Oreo crumbles before serving.
• Keep chilled until ready to serve.