15 Oreo cookies, finely crushed (about 1-1/2 cups)
2 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs, room temperature, lightly beaten
23 Oreo cookies, coarsely chopped (about 2-1/2 cups), divided
In a large bowl, combine crushed cookies and butter. Press onto the bottom and 1 in. up the side of a greased 9-in. springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chopped cookies. Pour into crust. Top with remaining chopped cookies.
Place on a baking sheet. Bake at 325° until center is almost set, 60-65 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.