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Preheat oven to 325ºF and line a 9x13 inch pan with aluminum foil, leaving a 2-inch overhanging on both sides. Spray with cooking spray and set aside.
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Place 28 Oreos in a food process and pulse until finely ground. Add the melted butter and stir until the crumbs are completely coated.
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Evenly press the cookie mixture firmly into the prepared pan. Bake for 10 minutes and transfer to a wire cooling rack.
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Roughly chop the remaining Oreos, either by pulsing a few times in a food processor, or chopping by hand.
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In a large bowl, use an electric mixer to beat the cream cheese on medium speed. Once smooth and creamy, add the sugar and blend well, about 2 minutes. Scrape down the sides as needed.
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Beat in the sour cream, vanilla, and salt. Scrape the bowl and mix again.
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Add the eggs, one at a time, beating well after each addition. Scrape down the sides and then beat again, making sure the mixture is fulling combined.
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Gently fold in the Oreos and mix well.
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Pour the cream cheese mixture over the crust and smooth out on top. Bake for 40 minutes, until filling is slight wobbly in the middle and set on the outside.
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Move to a wire rack and let cool completely, about 1 hour. Once cooled, chill in the refrigerator for at least 3 hours.
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Once cooled, lift from pan, using foil overhanging and cut into squares. Keep refrigerated until ready to serve.