Preheat Oven: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.

Make the Crust: Finely crush 20 Oreo cookies in a food processor. Mix with melted butter until the texture resembles wet sand. Press the mixture evenly into the bottom of the pan to form a crust. Set aside.

Prepare the Filling: In a large bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, beating until combined.

Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and salt until the mixture is smooth.

Assemble and Bake: Pour the cheesecake filling over the crust in the springform pan. Tap the pan on the counter to release air bubbles.

Bake for 50–60 minutes or until the center is just set and the top looks slightly puffed. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

Remove from oven and refrigerate for at least 4 hours, or overnight, to fully set.

Top and Serve: Before serving, top with additional crushed Oreos for garnish if desired.