Preheat the convection oven to 160°C (325°F) and grease a 9-inch (23cm) springform pan.

Combine finely crushed cookies and melted butter in a medium bowl until the mixture resembles wet sand.

Press the cookie mixture firmly into the bottom of the prepared springform pan using a flat-bottomed measuring cup.

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

In a stand mixer fitted with a paddle attachment, cream the room temperature cream cheese and granulated sugar on medium speed until smooth and aerated.

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

Reduce mixer speed to low and add eggs one at a time, mixing only until the yolk is just incorporated to avoid over-aerating the batter.

Gently fold the coarsely chopped cookies into the batter using a rubber spatula.

Pour the batter over the cooled crust and smooth the surface with an offset spatula.

Bake for 65 to 75 minutes, or until the internal temperature reaches 65°C (150°F) and the edges are set while the center remains slightly jiggly.

Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 60 minutes to prevent surface cracking.

Remove from the oven and refrigerate for a minimum of 6 hours, preferably overnight, before releasing from the springform pan.