● 35 Oreos (3 cups | 403g Oreo crumbs)
● 5 tablespoons (70g) butter, melted (salted or unsalted is fine)
● 24 ounces (678g) cream cheese, room temperature
● 1 cup (207g) sugar
● 3 tablespoons (24g) all-purpose flour
● 1 cup (230g) sour cream
● 1 1/2 teaspoons vanilla extract
● 4 large eggs, room temperature
● 1 cup (134g) Oreo crumbs (from about 11-12 Oreos)
● 20 Oreos, cut into quarters
● 7 ounces white chocolate chips
● 4 tablespoons (60ml) heavy whipping cream
● 1/2 teaspoon vanilla extract
● 1 tablespoon powdered sugar

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Prepare the crust: Combine the Oreo crumbs and melted butter in a small bowl. Press the mixture into the prepared pan, making sure to press it firmly into the bottom and up the sides of the pan. Refrigerate while you make the cheesecake filling.
3. Prepare the cheesecake filling: Beat the cream cheese and sugar until smooth and creamy. Add the flour, sour cream, and vanilla extract, and mix well. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
4. Fold in the Oreo crumbs and chopped Oreos.
5. Pour the cheesecake batter into the prepared pan over the crust.
6. Bake for 60-70 minutes, or until the edges are set and the center is not jiggly, but still a little soft. Remove from oven and cool completely.
7. Prepare the ganache: Melt the white chocolate chips in a saucepan over medium heat, stirring occasionally. Remove from heat and stir in the heavy whipping cream, vanilla extract, and powdered sugar until smooth.
8. Pour the ganache over the cooled cheesecake, smoothing the top evenly. Refrigerate for at least 1 hour before serving.

● To ensure a smooth cheesecake, make sure to beat the cream cheese and sugar until very smooth and creamy.
● If you want a more intense Oreo flavor, you can add an additional 1/4 cup of Oreo crumbs to the cheesecake batter.
● For a chocolate drizzle, melt an additional 1-2 ounces of white chocolate and drizzle over the top of the cheesecake before serving.
● This recipe makes 12 servings. You can also make mini cheesecakes using a mini springform pan and adjusting the baking time accordingly.