Preheat your oven to 325F (160C). Line a 13×9 baking pan with foil and set it aside.

To make the crust, place 25 Oreo cookies in a food processor and pulverize them into fine crumbs. Add the melted butter and salt, and mix until well combined.

Pour the cookie crumb mixture into the prepared baking pan. Use the back of a spoon to press the crumbs firmly into an even layer. Set aside.

In a stand mixer (or a large bowl with a hand mixer), cream together the softened cream cheese and granulated sugar. Scrape down the sides of the bowl occasionally.

Add the sour cream and mix well, scraping down the sides again.

Add the eggs one at a time, mixing until just combined after each addition and scraping down the sides each time.

Stir in the vanilla extract, then fold in the pieces of Oreo cookies.

Spread the cheesecake batter evenly over the prepared cookie crust. If you like, sprinkle a few additional Oreo pieces on top.

Bake in the preheated oven for 40 minutes, or until the center is set. It should bounce back lightly when touched.

Let it cool to room temperature, then refrigerate for at least 6 hours before cutting and serving.