INGREDIENTS
  

For the crust:

  • 16 regular Oreo cookies
  • 1.33 tablespoons powdered sugar (18g)
  • 2.67 tablespoons unsalted butter melted

For the filling:

  • 0.83 cups granulated sugar (270g)
  • 1 pounds cream cheese (three 8-ounce packages) room temperature
  • 2.67 large eggs room temperature
  • 0.17 teaspoon salt
  • 1.33 teaspoons vanilla extract
  • 0.5 cup sour cream (6oz or 170g)
  • 10.67 Oreo cookies broken or coarsely chopped into chunks

Optional topping:

  • 0.67 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 0.33 teaspoon vanilla extract
  • whole or crushed Oreo cookies

INSTRUCTIONS
 

  • Preheat oven to 375°F. Invert the bottom of a 9-inch springform pan so that the cheesecake can slide easily onto a serving dish. Lock sides firmly in place. Lightly grease bottom and sides of pan. Set aside.
  • Cut cream cheese into 1-inch pieces and let soften at room temperature. This will take 30 to 45 minutes depending on your kitchen temperature.

Prepare the crust:

  • Pour the cookies and powdered sugar into the bowl of a food processor. Process the cookies into fine, even crumbs. Add the melted butter and process again until the mixture is evenly moistened and resembles wet sand.
  • Transfer the mixture to the prepared pan. Using the bottom of a dry measuring cup, press the crumbs into the bottom and lightly up the sides of the pan. Do not press too hard. A slightly firm batter is sufficient. Bake until set and fragrant, about 10 minutes. Place pan on a wire rack to cool before filling.
  • Once the pan has cooled, wrap the bottom and sides of the pan with a double or triple layer of heavy-duty foil. Place the springform pan in a large roasting pan and set aside.

Prepare the filling:

  • Reduce oven temperature to 325°F.
  • In bowl of stand mixer fitted with paddle attachment, beat cream cheese until smooth and creamy. Scrape down sides and bottom of bowl. With mixer running on medium-low speed, slowly add sugar. Beat until smooth, scraping down sides and bottom of bowl as necessary.
  • On medium speed, add eggs, one at a time, beating until yolk disappears before adding the next. Scrape down the sides and bottom of the bowl and beat again to combine. Be careful not to overbeat.
  • Add the salt, vanilla and sour cream. Mix on low until the ingredients are combined. Scrape down sides and bottom of bowl and mix again for 5 seconds or until combined. Using a spatula or large spoon, fold in three-quarters of the chopped cookies.
  • Pour batter into prepared pan. Top with remaining chopped Oreos. Fill outer roasting pan with enough hot tap water to come halfway up sides of springform pan.
  • Bake at 325°F until the center jiggles slightly, the sides begin to puff up and the surface looks dry, about 85 to 100 minutes.
  • Turn off the oven and hold the oven door open with a pot holder or wooden spoon. Let the cheesecake cool in the hot water bath for 1 hour. Transfer the cheesecake to a rack and remove the foil. Run a small thin knife around the inside edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the springform pan and let it cool to room temperature, about 2 hours.
  • Cover tightly with plastic wrap and refrigerate overnight, or up to 24 hours.

To serve:

  • Remove sides of springform pan and gently slide cheesecake onto a serving platter. Spoon or brush optional whipped cream over outer edges of cheesecake. Decorate with whole or crushed Oreo cookies, or both.

To make the optional whipped cream topping:

  • In a chilled medium bowl, using an electric mixer, beat whipped cream on medium speed until soft peaks form. Add powdered sugar and vanilla and beat on high speed until stiff peaks form. Spoon or pipe whipped cream over cheesecake in a decorative pattern.