Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.

Combine crushed Oreos and melted butter in a small bowl, then press firmly into the bottom of the prepared pan.

Bake the crust for 10 minutes, then remove from oven and let cool completely.

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Incorporate the sour cream and vanilla extract, mixing until fully combined.

Add eggs one at a time, beating on low speed after each addition just until incorporated to avoid over-aerating the batter.

Gently fold in the coarsely chopped Oreo cookies using a spatula.

Pour the cheesecake batter over the cooled crust and smooth the top.

Bake for 55 to 60 minutes, or until the edges are set and the center slightly wobbles.

Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.

Remove from oven and refrigerate for at least 6 hours, preferably overnight, before serving.