Prep your pan and oven. Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides.

Make the crust. Crush 24–28 Oreos into fine crumbs (use a food processor or a bag and rolling pin). Mix with 5–6 tablespoons melted butter until the crumbs feel like wet sand. Press firmly into the bottom and slightly up the sides of the pan.

Bake the crust. Bake for 8–10 minutes until set and fragrant. Let it cool slightly while you make the filling.

Beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl often to avoid lumps.

Add sugar and flavor. Beat in 1 cup sugar, 1 tablespoon vanilla, and a pinch of salt until combined. Mix in 1 cup sour cream and, if using, 1/4 cup heavy cream. Beat just until silky.

Add eggs gently. Add 4 room-temperature eggs one at a time, mixing on low after each just until incorporated. Do not overmix. Overmixing adds air and can cause cracks.

Fold in cookie pieces. Roughly chop 10–12 Oreos. Fold them into the batter with a spatula so you see chunks throughout.

Fill the pan. Pour the batter over the baked crust. Tap the pan on the counter a few times to release air bubbles.

Bake. Bake at 325°F for 55–70 minutes. The edges should be set, and the center should jiggle slightly like Jell-O. If the top is browning too fast, tent with foil near the end.

Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. This slow cool helps prevent cracks.

Chill completely. Move the pan to a rack to cool to room temp, then cover and refrigerate at least 6 hours, preferably overnight.

Finish and serve. Run a thin knife around the edge before releasing the springform. Top with whipped cream and extra crushed Oreos if you like. Slice with a warm, clean knife for neat pieces.