Start by preheating your oven to 325°F (160°C). The right temperature is crucial for a perfectly baked cheesecake.

In a mixing bowl, combine 1 ½ cups of crushed Oreo crumbs with 2 tablespoons of melted butter. Mix until the crumbs are evenly coated. This forms a deliciously chocolatey crust.

Grease a 9-inch springform pan. Press the crumb mixture firmly into the bottom of the pan to create an even layer. Use a flat-bottomed glass to help pack it down.

In a large mixing bowl, use an electric mixer to beat 1 ½ lbs of cream cheese until smooth. Gradually add 1 cup of granulated sugar and continue to mix until well combined.

Add 5 eggs one at a time, mixing after each addition. This ensures a smooth texture. Next, add ¼ teaspoon of kosher salt, 2 teaspoons of pure vanilla extract, ¼ cup of all-purpose flour, and 8 ounces of sour cream. Be careful not to over-mix at this stage.

Gently fold in 5 coarsely chopped Oreo cookies into the filling mixture. This will distribute cookie pieces throughout the cheesecake. Pour it on top of the crust in the springform pan.

To avoid cracks, place the springform pan into a larger pan filled with boiling water. The water should come about halfway up the sides of the cheesecake pan.

Carefully place your cheesecake in the preheated oven and bake for about 1 hour, or until the center is set but still slightly jiggly.

Once baked, turn off the oven and crack the oven door. Let the cheesecake sit in the oven for about an hour. This gradual cooling helps prevent cracks. After that, refrigerate it for at least 4 hours, preferably overnight.

Before serving, top your cheesecake with 7-9 coarsely chopped Oreo cookies. For added flair, consider drizzling chocolate sauce or whipped cream over the top.