Begin by crushing 24 Oreos into fine crumbs using a food processor or rolling pin. Combine the crumbs with 4 tablespoons of melted butter in a mixing bowl, ensuring everything is evenly mixed. Press this mixture firmly into the bottom of an 8-inch springform pan, creating a compact layer.

In a large mixing bowl, use a hand mixer to beat 16 ounces of softened cream cheese until smooth and creamy, which should take about 2 minutes. Gradually add in ½ cup of granulated sugar while continuing to beat, ensuring no lumps remain. Incorporate 2 eggs, one at a time, mixing well after each addition, followed by 1 teaspoon of vanilla extract.

Next, gently fold in 1 cup of sour cream and 10 crushed Oreos into the cream cheese mixture. This is where the Oreo Cheesecake gets its delightful cookies and cream flavor. Mix just until everything is blended and you see bits of Oreo throughout, which should take about 1 minute.

Pour the filling over the cooled crust in the springform pan, spreading it evenly. To prevent cracking, place the pan in a larger baking dish filled with hot water, creating a water bath. Bake at 325°F for 45-50 minutes, or until the edges are set but the center still jiggles slightly.

After baking, turn off the oven and crack the door ajar to let the cheesecake cool gradually for an hour. Once cooled, transfer your cheesecake to the refrigerator and chill for at least 4 hours, ideally overnight.

When ready to serve, carefully run a knife around the edges of the springform pan to release the cheesecake. Release the sides and transfer to a serving plate. Top with whipped cream and sprinkle additional crushed Oreos for a delightful final touch. Slice and enjoy your creamy, no-bake Oreo Cheesecake!