Prep the Crust:

• • Preheat your oven to 350°F.
  • Mix crushed cookies with melted butter in a medium bowl until evenly coated.
  • Press the mixture firmly into the bottom of a 9-inch springform pan.
  • Bake for 8 minutes, then set aside to cool.

Make the Filling:

• • Beat the cream cheese and sugar together until smooth and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in vanilla and sour cream until fully combined.
  • Fold in the crushed cookies gently to keep the texture light.

Assemble and Bake:

• • Pour the filling over the prepared crust and smooth the top.
  • Place the springform pan on a baking sheet (to catch any drips) and bake for 50–55 minutes, or until the center is slightly jiggly but the edges are set.
  • Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for an hour. This helps prevent cracks.

Chill and Decorate:

• • Once the cheesecake reaches room temperature, refrigerate it for at least 4 hours (or overnight for best results).
  • Top with freshly whipped cream and garnish with crushed or halved cookies.