1. Preheat oven to 325°F (163°C). Crush 24 Oreos in a food processor until fine. Combine with melted butter and press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Cool slightly.

2. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, and mix until incorporated.

3. Mix in sour cream until smooth. Add eggs one at a time, mixing just until combined after each addition.

4. Fold in chopped Oreos gently with a spatula.

5. Pour filling over the crust and smooth the top. Bake for 50–60 minutes, until edges are set and center is slightly jiggly.

6. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.

7. Remove and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.

8. Before serving, decorate with whipped cream and additional Oreo cookies if desired. Slice and enjoy chilled.