Prep your pan and oven. Heat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment. Wrap the outside of the pan with two layers of heavy-duty foil to keep water out during the bath.
Make the crust. Crush about 24 Oreo cookies (filling included) into fine crumbs. Mix with 5 tablespoons melted butter and a pinch of salt until the texture resembles wet sand. Press firmly into the bottom of the pan and slightly up the sides. Bake for 8–10 minutes, then cool for 5 minutes.
Beat the cream cheese. In a large bowl, beat 32 ounces (900 g) cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl and beat again. Smooth cream cheese is key for a silky filling.
Add sugar and flavorings. Add 1 cup granulated sugar and 1/4 teaspoon salt. Beat until combined. Mix in 1/2 cup sour cream, 1/2 cup heavy cream, and 2 teaspoons vanilla. Beat just until smooth. Avoid overmixing; too much air can cause cracks.
Add the eggs. Beat in 4 large eggs one at a time on low speed, mixing just until each is incorporated. Scrape the bowl as needed. The batter should be glossy and pourable.
Fold in Oreo pieces. Roughly chop 10–12 Oreos. Gently fold them into the batter with a spatula so they don’t break down too much. This keeps nice chunks throughout the cheesecake.
Assemble the water bath. Pour the batter over the crust. Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform.
Bake low and slow. Bake for 60–75 minutes, until the edges are set and the center wobbles slightly like Jell-O when nudged. If it looks soupy, give it another 5–10 minutes. Avoid opening the oven often.
Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 45–60 minutes. This gentle cool prevents sudden temperature shocks that cause cracks.
Chill completely. Remove from the water bath, discard the foil, and run a thin knife around the edge. Cool to room temperature, then cover and refrigerate at least 6 hours or overnight. Overnight chilling gives the best texture and flavor.
Garnish and serve. Release the springform ring. Top with whipped cream swirls, extra Oreo halves, or a drizzle of chocolate sauce. Slice with a warm, clean knife for neat edges.
