Preheat oven to 375°F.

Place the Oreo cookies in a food processor or mini-chopper. Pulse until finely ground. Transfer mixture into a large 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 fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (about 3 minutes).

Add the sugar and mix well. (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 3 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.)

Fold the chopped Oreo cookies into the cheesecake mixture.

Pour mixture into the cooled springform pan.

Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan. Fill pan with about 1/2”-3/4” of water. Bake at 325°F until center of cake is just barely set (about 75-80 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.)

For an easy way to remove the cheesecake from the springform pan, let cheesecake cool for 10 minutes and then 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 frozen cake to a serving platter and defrost in a refrigerator for 4-5 hours.

Garnish with whipped cream and additional Oreos before serving.