1. Preheat the Oven and Prepare the Crust

Start by preheating your oven to 325°F (163°C). While the oven heats up, prepare the Oreo cookie crust.

In a medium-sized bowl, mix 2 cups of crushed Oreo cookies with ½ cup of melted unsalted butter. Stir until the crushed cookies are well coated and the mixture resembles wet sand.

Take a springform pan and firmly press the Oreo mixture into the bottom to create an even crust. Once done, bake the crust for 10 minutes, then remove it from the oven and let it cool. This step helps to solidify the crust, ensuring it holds the cheesecake filling perfectly.

2. Prepare the Cheesecake Filling

In a large mixing bowl, beat 4 packages of softened cream cheese until smooth and creamy. This step is crucial in achieving the silky texture that cheesecake is known for. Next, add 1 cup of granulated sugar and continue to beat until well combined and smooth.

Once the cream cheese and sugar are fully blended, add the 4 eggs, one at a time, making sure to beat well after each addition. This ensures a fluffy and light texture. After the eggs are fully incorporated, mix in 1 teaspoon of vanilla extract for that classic cheesecake flavor.

Finally, fold in 1 cup of sour cream and 1 cup of crushed Oreo cookies into the cream cheese mixture. The sour cream adds a subtle tang and creaminess to the cheesecake, while the crushed Oreos provide delightful texture and flavor. Make sure the crushed Oreos are evenly distributed throughout the filling.

3. Assemble the Cheesecake

Once your filling is ready, pour it over the baked and cooled Oreo crust in the springform pan. Use a spatula to smooth the top for an even finish.

4. Bake in a Water Bath

To avoid cracks and ensure even baking, the cheesecake should be baked in a water bath. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish, then pour hot water into the dish until it reaches halfway up the sides of the springform pan.

Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. The residual heat will continue cooking the cheesecake as it cools.

5. Cool and Chill the Cheesecake

Once baked, turn off the oven and crack the door slightly. Let the cheesecake cool inside the oven for about 1 hour. This gradual cooling helps prevent cracks from forming on the surface of the cheesecake.

After an hour, remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or preferably overnight. This chilling period allows the cheesecake to firm up and fully set, ensuring the best texture and flavor.

6. Garnish and Serve

Before serving, top your cheesecake with more crushed Oreo cookies for that final touch of indulgence. A dollop of whipped cream adds a light, airy contrast to the rich, creamy texture of the cheesecake.