Oreo Crust

1. Blend the Oreo cookies into fine crumbs using a food processor.
2. Mix with the melted butter until fully combined.
3. Press the mixture into a lined 8-inch / 20 cm springform pan, covering the base and slightly up the sides.
4. Chill the crust in the refrigerator for at least 30 minutes.

Cheesecake Filling

1. Beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs and mix on low speed just until incorporated.
3. Mix in the vanilla extract, lemon juice, and sour cream until smooth.
4. Fold in the crushed Oreos gently with a spatula.
5. Pour the filling over the chilled Oreo crust and smooth the top.

Baking

1. Preheat the oven to 300°F (150°C) and prepare a pan of boiling water for a water bath.
2. Place the cheesecake on the oven rack above the water pan.
3. Bake for 60–90 minutes, until the edges are set and the center is slightly jiggly.
4. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
5. Cool completely, then cover and refrigerate overnight.

Topping (Optional)

1. Whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
2. Transfer to a piping bag fitted with a star tip if desired.
3. Unmold the cheesecake, place it on a serving plate, and decorate with whipped cream and Oreo pieces before serving.