Instructions

• Preheat the oven to 325°F (165°C). Lightly coat the inside of a 9-inch springform pan with additional butter.
• In a bowl, mix 1 1/2 cups Oreo cookie crumbs with 2 tablespoons melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan and up the sides about 1 1/2 inches. Set the crust aside.
• Ensure the 24 ounces cream cheese, 5 large eggs, and 8 ounces sour cream are at room temperature. With a stand mixer or hand mixer on low speed, beat the cream cheese until smooth and slightly fluffy.
• With the mixer still on low, gradually add 1 cup sugar and beat until well combined and smooth. Scrape down the bowl as needed.
• Add the eggs one at a time, mixing on low until each egg is just blended in. Avoid whipping air into the batter.
• Add 2 teaspoons vanilla extract, 1/4 teaspoon salt, and 1/4 cup all-purpose flour; beat on low just until the mixture is smooth. Add the 8 ounces sour cream and mix on low until just combined. Do not overmix.
• Coarsely chop the 15 Oreo cookies and divide them into two portions: chop 7 cookies for the batter and reserve the remaining 8 cookies for the top. Use a spatula to gently fold the chopped 7 cookies into the batter until evenly distributed.
• Pour the batter into the prepared crust and smooth the top. Sprinkle the reserved chopped 8 Oreo cookies evenly over the top of the cheesecake.
• Place the springform pan on the top rack of the preheated oven and bake for 1 hour. At 1 hour, gently shake the pan — the center should jiggle slightly but not be liquid. If the center is very jiggly, bake an additional 15 minutes.
• Turn the oven off. Prop the oven door open with a wooden spoon and leave the cheesecake inside the turned-off oven for 1 hour to cool slowly.
• Transfer the cheesecake to the counter and let it cool completely to room temperature.
• Cover the springform pan and refrigerate the cheesecake for 24 hours before serving.