Preheat oven to 325ºF and line a 9x13 inch pan with aluminum foil, leaving a 2-inch overhanging on both sides. Spray with cooking spray and set aside.

Place 28 Oreos in a food process and pulse until finely ground. stir in the melted butter until the crumbs are completely coated.

Evenly press the cookie mixture firmly into the prepared pan. Bake for 10 minutes and transfer to a wire cooling rack.

Roughly chop the remaining Oreos by hand.

In a large bowl, use an electric mixer to beat the cream cheese on medium speed. Once smooth and creamy, add the sugar and blend well, about 2 minutes. Scrape down the sides as needed.

Beat in the sour cream, vanilla, and salt. Scrape the bowl and mix again.

Add the eggs, one at a time, beating well after each addition. Scrape down the sides and then beat again, making sure the mixture is fulling combined.

Gently fold in the Oreos and mix well.

Pour the cream cheese mixture over the crust and smooth out on top. Bake for 40 minutes, until filling is slight wobbly in the middle and set on the outside.

Move to a wire rack and let cool completely, about 1 hour. Once cooled, chill in the refrigerator for at least 3 hours.

Once cooled, lift from pan, using foil overhanging and cut into squares. Keep refrigerated until ready to serve.

Notes - recommend making the day before