Decadent Oreo Cream Cheese Cake

Before you begin, preheat the oven to 175 degrees C (350 degrees F).

Take 16 cookies and place them in a resealable plastic bag. Remove any excess air from the bag and seal it. Use a rolling pin to finely crush the cookies by rolling it across the bag.

Transfer the crushed cookies to a bowl and add the melted butter. Mix the two ingredients together until well combined.

Press the cookie and butter mixture firmly onto the bottom of a 9-inch springform pan to form the crust.

In a large bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer on medium speed until the mixture is smooth and well-blended.

Add the eggs one at a time, beating until just blended after each addition.

Chop the remaining 8 cookies and gently stir half of them into the cream cheese batter.

Pour the cream cheese mixture over the prepared crust, then sprinkle the remaining chopped cookies on top.

Bake the cheesecake in the preheated oven until the center is just set, which should take about 45 minutes.

Allow the cheesecake to cool, then refrigerate it for at least 3 hours, or preferably overnight. Once set, cut the cheesecake into 12 equal pieces and store any leftovers in the refrigerator.

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