Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 325°F (163°C). Grab a 9-inch springform pan and lightly grease the bottom and sides. If you’re worried about leaks or cracking, wrap the outside of the pan with foil to keep things tight and even.

Step 2: Make the Oreo Crust
Toss the 24 whole Oreos into a food processor and pulse until you’ve got fine crumbs. No food processor? A zip-top bag and a rolling pin work just as well. Pour in the melted butter and stir until everything is evenly moistened. Press the mixture firmly into the bottom of your springform pan. Use a flat-bottomed cup or your hands to make sure it’s compact and even. Bake the crust for 10 minutes, then remove and let it cool while you prep the filling.

Step 3: Mix the Cream Cheese Base
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until smooth and lump-free. This can take 2–3 minutes, and it’s worth the effort to get it super creamy before adding anything else.

Step 4: Add Sugar and Sour Cream
Once the cream cheese is smooth, add the sugar and beat again until fully combined. Scrape down the sides of the bowl as needed. Then mix in the sour cream and vanilla extract. You’ll notice the texture getting silkier and a little looser—that’s exactly what we want.

Step 5: Beat in the Eggs
Add the eggs one at a time, beating just until incorporated after each addition. Don’t overmix here! Too much air can cause the cheesecake to puff and crack in the oven. Gentle is the name of the game.

Step 6: Fold in the Chopped Oreos
Switch to a spatula and gently fold in the chopped Oreo cookies. These create sweet little cookie pockets throughout the cheesecake that make every bite a surprise.

Step 7: Fill and Smooth
Pour the cheesecake batter over your pre-baked crust and use a spatula to smooth out the top. Tap the pan lightly on the counter to release any air bubbles hiding below the surface.

Step 8: Bake It Slow and Low
Place the cheesecake in the center of your oven and bake at 325°F for 50–55 minutes. You’ll know it’s ready when the edges are set but the center still jiggles slightly when you gently shake the pan.

Step 9: Let It Cool Gradually
Once baked, turn off the oven and crack the oven door. Let the cheesecake sit inside for 1 hour. This helps prevent sudden temperature changes that cause cracks. After that, take it out and let it cool at room temperature for another hour.

Step 10: Chill and Decorate
Refrigerate the cheesecake for at least 6 hours or preferably overnight. Before serving, add whipped cream, crushed Oreos, or a chocolate drizzle on top if you’re feeling fancy.