1-Preheat and Prepare the Crust: Start by preheating the oven to 350°F (175°C) and adjusting the oven rack to the lower third position. Line a 9-inch springform pan with heavy-duty foil and grease the inside with non-stick spray to prevent sticking. Pulse 20 chocolate sandwich cookies in a food processor until they turn into fine crumbs, then mix them with 5 tablespoons of melted butter. Press this mixture evenly into the bottom of the pan and bake for 9 to 10 minutes, allowing it to cool afterward.

2-Mix the Filling: Once the crust is cooling, beat 24 ounces (675g) of softened cream cheese with 1 cup granulated sugar until it’s smooth and creamy. Add 1 cup sour cream or plain full-fat yogurt and 1 tablespoon vanilla extract, mixing well to combine. Then, add 3 eggs one at a time, blending on low speed just until they’re incorporated to keep the texture light.

3-Add Mix-Ins and Bake: Fold in 18 crumbled chocolate sandwich cookies gently to maintain the filling’s texture, avoiding over-mixing. Pour the filling over the cooled crust and place the springform pan in a large roasting pan. Add hot water halfway up the outside of the springform pan for a water bath, then bake for 50 to 60 minutes until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.

4-Finish and Store: Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set fully. Carefully remove the foil and springform ring, then top with whipped cream and sprinkle the remaining 5 cookie crumbs before slicing and serving chilled. Keep it covered in the refrigerator for up to 4 days to maintain freshness. For a no-bake version, check out our no-bake Oreo cheesecake recipe on the site.