Oreo Cookies and Cream Cheesecake

1. Prepare the crust:
   • Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
   • In a food processor, crush the 24 Oreo cookies into fine crumbs.
   • Combine the crumbs with sugar and melted butter, then stir until well combined.
   • Press the mixture firmly into the bottom of the springform pan to form an even crust.
   • Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
2. Make the cheesecake filling:
   • In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.
   • Add the vanilla extract and mix well.
   • Add the eggs, one at a time, beating well after each addition. Be careful not to overmix.
   • Stir in the sour cream and heavy cream until the mixture is smooth and fully combined.
   • Gently fold in the chopped or crushed Oreo cookies.
3. Assemble the cheesecake:
   • Pour the cheesecake filling over the cooled Oreo crust, spreading it evenly with a spatula.
   • Tap the pan gently on the counter to release any air bubbles.
4. Bake the cheesecake:
   • Bake at 325°F (163°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
   • Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
   • After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight, to fully set.
5. Decorate and serve:
   • Before serving, top the cheesecake with whole Oreos for decoration and a dollop of whipped cream if desired.
   • Slice and enjoy your creamy, cookies-and-cream perfection!

This Oreo Cookies and Cream Cheesecake combines the best of both worlds—rich, creamy cheesecake and the irresistible crunch of Oreo cookies in every bite! 🍪🍰