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Creamy Oreo cheesecake studded with crushed cookies on an Oreo crust is a cookies-and-cream family celebration dessert. This crowd-pleasing cheesecake satisfies every cookie lover at the table.
Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
Crush 16 Oreo cookies into fine crumbs, combine with melted butter, and press firmly into the pan to form the crust. Bake for 10 minutes, then cool slightly.
Beat cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes, taking care not to overmix.
Blend in sour cream, vanilla extract, and salt until just combined, scraping the sides of the bowl.
Add eggs one at a time at low speed, mixing until just incorporated after each addition.
Fold in 8 roughly chopped Oreo cookies with a spatula.
Pour filling over cooled crust, smooth the top, and tap gently to release air bubbles.
Bake at 325°F for about 60 minutes, until edges are set and the center jiggles slightly. Control oven temperature for even baking.
Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour to prevent cracks.
Chill in the refrigerator at least 4 hours, then unmold and garnish with extra Oreos before serving.
