Preheat the oven to 350 degrees Fahrenheit and spray a 9 inch springform pan with a non-stick cooking spray.

Crush the Oreos in a food processor until they are a fine crumb consistency.

Pour the Oreo crumbs in a large mixing bowl and stir in the melted butter until combined.

Press this mixture into the bottom of a 9 inch springform pan and press the mixture up the sides of the pan approximately ½ inch.

Bake for 8 minutes and then cool at room temperature while you prepare the cheesecake.

Beat the softened cream cheese with a hand held mixer or stand up mixer until soft and creamy.

Mix in the granulated sugar and vanilla extract for 1-2 minutes until combined.  Scrape down the sides of the bowls as needed.

Reduce the speed down to low. Slowly add in the eggs, one at a time, until each egg is fully combined.  Be careful not to over mix.

Keep the mixer speed on low and mix in the sour cream and vanilla extract until combined.

Stir in the crushed Oreos.

Pour the cheesecake batter over the prepared crust and gently tap the cake pan on the countertop to remove any air bubbles.

Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.

Bake for 55-65 minutes.  The edges should be set and the center should still appear jiggly.

Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes until the cheesecake has cooled to room temperature.

Remove from the oven and carefully remove the cheesecake from the water.

Chill in the refrigerator for at least 4 hours or overnight.

When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.

Decorate the top of the cheesecake with whipped cream and chopped Oreos.

Then the cheesecake is ready to serve immediately or refrigerate, covered, for up to 3-5 days.  Enjoy!