Preparation Steps

• Preheat the oven to 325°F (163°C). Wrap the bottom and sides of a 9-inch springform pan with 2 large pieces of heavy-duty aluminum foil to prevent water leakage if using a water bath.
• In a medium bowl, mix the crushed Oreo cookies, 0.25 cup sugar, and melted butter. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.
• In a large bowl, using a hand mixer or stand mixer, beat the cream cheese until smooth and creamy, about 2 minutes. Add sugar and flour and beat until well combined and fluffy.
• Mix in the sour cream and vanilla extract until just combined. Beat in the eggs one at a time, mixing until fully incorporated before adding the next. Do not overmix.
• Stir in the chopped Oreos by hand. Pour the batter over the pre-baked crust and smooth the top with a spatula.
• Place the springform pan inside a larger roasting pan. Carefully pour hot water into the outer pan, halfway up the sides of the springform pan. Bake for 60 minutes or until the center is set but slightly jiggly.
• Turn off the oven and crack the door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
• Remove from the water bath, remove foil, and cool completely at room temperature. Then chill in the refrigerator for at least 6 hours or overnight.
• Before serving, gently release the pan. Garnish with extra Oreo crumbs and whipped cream if desired.