Basic Oreo Cookies and Cream Cheesecake

Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

Make the crust: In a food processor or blender, pulse the 24 Oreo cookies until finely ground. Mix in melted butter until fully combined. Press this mixture onto the bottom of the prepared springform pan.

Bake the crust in the preheated oven for about 10 minutes, then remove and set aside.

Make the filling: In a large bowl, beat the softened cream cheese until it has a smooth and creamy consistency, ensuring there are no lumps. Gradually add in the sugar and continue beating. Add in the sour cream and vanilla extract, and continue to mix until well-combined.

Add the eggs to the mixture one at a time, beating after each addition until just combined. Don't overbeat. Gently fold in the 15 chopped Oreo cookies.

Pour the prepared cheesecake mix over the cooked crust, making sure to spread it evenly.

Bake the cheesecake in the preheated oven for about 50 minutes or until the center is set and the top appears dull.

Remove from oven and let it cool in the pan for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake, then cool for 1 hour longer.

For the topping, sprinkle additional chopped Oreo cookies on top. You can also add dollops of whipped cream for a fancier approach.

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.