Preheat oven to 375°F.

Place the Oreo cookies and sugar in a food processor or mini-chopper. Pulse until finely ground. Transfer mixture into a medium bowl and stir in melted butter.

Press mixture into bottom and sides of 9” springform pan.

Bake at 375°F crust for 10 minutes. Remove pan from oven and set aside to cool.

Reduce oven temperature to 325°F.

Using a countertop mixer, beat the cream cheese on medium speed until completely smooth (~3 minutes).

Add sugar; continue mixing on medium speed until well combined. (Tip: Don’t forget to scrape the bottom and sides of the mixing bowl to fully incorporate the sugar.)

Add flour and mix well.

Whisk the eggs and egg yolks together and add to the bowl in 2 additions, mixing fully after each addition.

Add the sour cream and vanilla; mix until fully combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)

Chop each of the Crème Eggs into 4 pieces and sprinkle across top of the crust. Pour the cheesecake batter on top of the chopped Crème Eggs.

Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan. Fill pan with about ¾” of water. Bake at 325° until center of cake is just barely set (approx. 80-90 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)

Remove cake from oven and cool for 10 min. Wrap entire pan in plastic wrap and freeze overnight.

The next day, remove the cake from the freezer and release the springform pan. Transfer the cake to a serving platter and defrost in a refrigerator for 4-5 hours. (Tip: Place large Crème Eggs in refrigerator now as it will make them easier to slice later.)

Before serving, drizzle chocolate and caramel sauce over top of cheesecake.

Garnish with both sliced and whole Crème Eggs.