30 Oreo cookies, divided
1/4 C butter, melted
3 pkg cream cheese, softened
1 C sugar
1 tsp vanilla
Preheat oven to 350 F degrees.
Place twelve Oreos in a food processor. Pulse until finely ground. Drizzle in melted butter and pulse.
If you do not have a food processor, place Oreos in a plastic bag, squeeze out as much air as possible, and seal.
Run a rolling pin over the bag to break up the cookies. Pour in melted butter, seal, and mix to incorporate.
Transfer mixture to a 9 inch springform pan. Press firmly into the bottom. Refrigerate 1 hour.
In a large bowl, beat cream cheese, sugar, and vanilla, until well blended.
Add eggs individually, making sure to blend mixture fully before adding the next.
Place another twelve Oreos (coarsely crushed, but not crumbled) into the pan, over the Oreo crust.
Pour cheesecake mixture into pan.
Bake for 45 minutes, or until almost set.
Remove from oven and refrigerate for 4 hours, or overnight.
Crush remaining Oreos and sprinkle over the top of cheesecake before serving.