Preheat your oven to 350°F (175°C).

In a mixing bowl, crush 24 Oreo cookies into fine crumbs.

Add melted butter to the Oreo crumbs and stir until well combined.

Firmly press the crust mixture into the bottom of a 9-inch springform pan.

Bake the crust for about 10 minutes.

In a large bowl, beat the cream cheese until smooth.

Mix in sugar and vanilla extract until well blended.

Add the eggs one at a time, mixing on low speed after each addition.

Gently fold in sour cream and chopped Oreo pieces.

Pour the filling over the baked crust.

Bake for about 60 minutes or until the center is set but still slightly jiggly.

Let the cheesecake cool at room temperature, then refrigerate for at least 3 hours.