Step 1

Heat oven at 325 degrees F. Butter the bottom and sides of a 9-inch spring form pan. Wrap foil around the bottom and sides of the pan to prevent any leaks.

Step 2

In a medium mixing bowl, combine the cookie crumbs and melted butter. Evenly press the cookie crumb mixture in the bottom and about 1 1/2 inches up the sides of the pan.

Step 3

In the bowl of a stand mixer on medium speed, beat the cream cheese until light and fluffy.

Step 4

Add the sugar a bit at a time until mixed in.

Step 5

Beat the eggs in one at a time until well-blended after each addition.

Step 6

Add in the vanilla, flour, and salt and mix to combine. Add the sour cream and beat.

Step 7

Stir in the chopped Oreo cookies.

Step 8

Pour the batter into the prepared pan and bake for 60-75 minutes until almost set.

Step 9

Turn off the oven, prop the door open, and let the cheesecake sit for one hour.

Step 10

Remove cheesecake from the oven and place on a wire cooling rack. When cool enough, place in the fridge overnight.

Step 11

Garnish the cheesecake. Melt the chocolate chips with the coconut oil in a microwave-safe bowl in the microwave oven for 15 seconds at a time until melted. Drizzle over the top of the cheesecake.

Step 12

Pipe the top of the cheesecake with whipped cream and sprinkle with the Oreo crumbs.