Step 1

Preheat the oven to 350 degrees Fahrenheit (175°C) and line a 9x13-inch baking pan with aluminum foil. Be sure the edges of the foil extend high enough on all sides to act as handles. Alternatively, use two 8-inch springform pans.

Step 2

Using a food processor, blend 30 Oreos until they’re finely ground. This should take between 30 and 45 seconds.

Step 3

Transfer the cookie crumbs to a bowl and add the melted butter. Stir until everything is well-mixed, then press the mixture into the bottom of the baking dish. Pack it down firmly with a measuring cup or glass.

Step 4

In a large bowl or stand mixer, beat the cream cheese until smooth. Then add the sugar and vanilla and mix until well blended.

Step 5

Add the eggs one at a time, mixing each one gently before adding and mixing the next. Finish with the sour cream and stir until smooth.

Step 6

Chop the rest of the Oreos and add 1-1/2 cups to the batter. Stir gently, then pour the batter on top of the Oreo crust. Add the rest of the chopped Oreos as a topping.

Step 7

Bake at 350 degrees Fahrenheit for approximately 45 minutes. The center should be almost - but not completely - set.

Step 8

Remove from the oven and allow to cool for about an hour. Then, place it in the refrigerator to chill for at least 4 hours. (Overnight is best.)

Step 9

Remove from the refrigerator. Then, using the excess aluminum foil as handles, remove the cake from the pan and transfer it to a serving dish.

Step 10

Slice the cake into pieces, serve, and enjoy! Remember to store leftovers in the fridge.