Step 1: Prepare Your Pan and Oven
Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with 2-3 layers of heavy-duty aluminum foil, ensuring it goes up the sides to prevent water from seeping in during the water bath. Spray the inside of the pan with non-stick spray or brush with butter.

Step 2: Make the Oreo Crust
Place 24 Oreo cookies (including the cream filling) in a food processor and pulse until you have fine, uniform crumbs. You should have about 2½ cups of crumbs. Transfer to a bowl and stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of your prepared springform pan, using the bottom of a measuring cup to pack it down. Extend the crust about ½ inch up the sides. Place in the refrigerator while you prepare the filling.

Step 3: Prepare the Cheesecake Filling
In a large bowl or stand mixer, beat the softened cream cheese on medium speed for 2-3 minutes until smooth and completely lump-free. Scrape down the sides of the bowl. Add the sugar and beat for another 2 minutes until light and fluffy. Add the sour cream, vanilla extract, and salt, beating until just combined.

Step 4: Add Eggs and Cream
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Don’t overmix once the eggs are added—this can incorporate too much air and cause cracks. Pour in the heavy cream and mix gently until smooth. Use a rubber spatula to scrape the bottom and sides to ensure everything is incorporated.

Step 5: Fold in Oreos
Roughly chop 15 Oreo cookies into quarters or smaller pieces. Gently fold these into the cheesecake batter using a spatula. Reserve some cookie pieces to sprinkle on top if desired.

Step 6: Pour and Prep for Water Bath
Pour the cheesecake filling over the prepared crust, spreading it evenly and smoothing the top with a spatula. Tap the pan gently on the counter a few times to release air bubbles. Place the wrapped springform pan in a large roasting pan. Arrange Oreo halves or quarters on top of the cheesecake in a decorative pattern.

Step 7: Create Water Bath and Bake
Carefully pour hot water into the roasting pan (not into the cheesecake!) until it reaches about halfway up the sides of the springform pan. This water bath ensures even, gentle cooking that prevents cracks. Carefully transfer to the oven and bake for 65-75 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan (about a 2-inch circle in the center should wobble).

Step 8: Cool Gradually
Turn off the oven and crack the oven door open about 4 inches. Let the cheesecake cool in the oven for 1 hour—this gradual temperature change prevents cracking. Remove from the oven and water bath, remove the foil, and let cool completely on a wire rack (about 2 hours at room temperature).

Step 9: Chill Overnight
Once cooled to room temperature, cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight. This chilling time is essential for the cheesecake to set properly and develop its full flavor and texture.

Step 10: Serve
When ready to serve, run a thin knife around the edge of the pan, then release and remove the springform ring. Use a sharp knife to cut slices, wiping the blade clean between each cut for neat slices. Serve with whipped cream if desired.