1Preheat your oven to 325°F (163°C).
Crush 24 Oreo cookies into fine crumbs and mix with 1/4 cup of melted butter.
Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat 16 ounces of cream cheese until smooth.
Add 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract, and beat until well combined.
Add 2 large eggs, one at a time, beating well after each addition.
Mix in 1/2 cup of sour cream until the batter is smooth.
Pour the batter over the crust in the springform pan.
Bake for 45-50 minutes, or until the center is almost set.
Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, garnish with additional Oreo crumbs or whole Oreos if desired.