This creamy, rich Oreo Cheesecake with Oreo Cookie Crust is an ideal dessert for the Oreo lovers in your life!
Preheat oven to 350°F.
In a food processor, process 26 cookies to form fine crumbs. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan. Wrap sides of pan with foil.
In a stand mixer fit with the paddle attachment (or use hand mixer), beat cream cheese and sugar to blend. Add sour cream and vanilla. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped Oreos. Pour into crust.
Place cheesecake in a roasting pan or other large pan and carefully pour hot water into the pan until it reaches an inch or two up the side of the pan.
Bake 1 hour or until center is almost set. Run a knife around rim of pan to loosen cake. Cool on rack and then chill overnight.
Remove rim after chilling. Garnish as desired (I used whipped cream and mini Oreos)
Recipe adapted from Philadelphia Cream Cheese.