Step 1

Grease the inside of a 9-inch springform pan. Wrap exterior of pan with three layers of heavy foil. Set aside. Place a roasting pan in the middle of the oven. Fill ¼ full with water. Preheat oven to 325°F.

Step 2

Place cookies in the bowl of a food processor. Process until cookies look like fine crumbs. Remove ¾ cup of crumbs and set aside. Add 1 tablespoon sugar and melted butter to remaining cookie crumbs and process until mixed together.

Step 3

Evenly press cookie mixture into bottom of prepared pan using the bottom of a glass or a measuring cup. Place in refrigerator to chill while preparing cheesecake batter.

Step 4

Add cream cheese and remaining sugar to a large bowl and beat until light and fluffy, about 2 minutes. Beat in sour cream and vanilla until smooth. Add eggs and beat until blended through. Stir in ¾ cup of reserved cookie crumbs.

Step 5

Scrape batter into prepared pan. Bake for 75 minutes.

Step 6

After 75 minutes, turn off oven and prop door open with wooden spoon. Cool in oven for 60 minutes. Remove from water bath and make sure the cheesecake is cooled completely before covering and refrigerating for at least 8 hours.

Step 7

Before serving, gently heat cookie butter in the microwave until spreadable. Evenly spread on top of cheesecake. Garnish with whipped cream and additional cookie crumbs, if desired.