Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

Finely pulse 2 ½ cups of Oreos in a food processor until you achieve a crumbly, flour-like consistency.

Mix the Oreo crumbs with 6 tablespoons of melted butter until fully combined.

Press the mixture evenly into the bottom of the greased springform pan to form the crust.

Bake in the preheated oven for about 10 minutes, then remove and let cool while you prepare the cheesecake filling.

In a large mixing bowl, whip the softened cream cheese until it’s light and fluffy using a hand mixer or stand mixer.

Add the sour cream and granulated sugar to the whipped cream cheese and mix until fully combined.

Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.

Mix in the vanilla extract until everything is smooth and well-blended.

Coarsely chop the Oreos and gently fold them into the cheesecake batter.

Pour the cheesecake filling over the cooled Oreo crust, spreading it evenly.

Bake at 325°F (160°C) for 55-65 minutes, or until the edges are set but the center is slightly jiggly.

Once baked, turn off the oven, crack the oven door open, and let the cheesecake vent for 1 hour.

After venting, transfer the cheesecake to a surface and allow it to cool at room temperature for 1 hour.

Refrigerate the cheesecake for at least 4 hours, but preferably overnight, to fully set.

If decorating with buttercream, whip 1 cup of unsalted butter until smooth, gradually add in 4 cups of powdered sugar, and mix until fully incorporated.

Add 3 tablespoons of heavy whipping cream and beat the frosting on high speed until light and fluffy.

Pipe the buttercream on top of the chilled cheesecake and decorate with Oreo crumbs and halved Oreos.

Slice the cheesecake, serve, and enjoy.