Preheat your oven to 325°F (163°C).

Line a 9-inch springform pan with parchment paper and lightly grease the sides.

Crush the 24 Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and rolling them with a rolling pin.

Mix the cookie crumbs with the melted butter until well combined.

Press the mixture into the bottom and slightly up the sides of the prepared springform pan. Set aside.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add the granulated sugar and vanilla extract, and beat until smooth.

Mix in the sour cream.

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

Gently fold in the chopped Oreo cookies.

Pour the filling over the crust in the springform pan.

Place the pan in the oven and bake for about 50-60 minutes, or until the center is almost set but still slightly jiggly.

Turn off the oven, open the oven door slightly, and let the cheesecake sit in the oven for another hour to cool gradually (this helps prevent cracking).

After cooling in the oven, remove the cheesecake and let it cool completely at room temperature.

Refrigerate for at least 4 hours, preferably overnight.

Before serving, remove the cheesecake from the springform pan and place it on a serving plate.

Garnish with whipped cream and additional Oreo cookie pieces if desired.