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If you are using a dark, nonstick pan, lower the oven temperature to 325F (162C). Pulse the Oreo cookies in the food processor until you get fine crumbs first. Add the melted butter and blend again until smooth. The cookies need to be finely ground, sort of like coffee grounds. If they are too chunky, your crust won't hold together well. Save the remaining 10 cookies for the filling. Make sure that the crust is firmly packed into the pan, or it won't hold together. For a fancier touch, spread the mixture across the bottom of the pan first, then push it 2 inches (5.08 centimeters) up the sides. Do not remove the crust from the springform pan yet. It won't hold together until you add the cheesecake filling. You can do this using an electric mixer or a food processor fitted with whisks. From time to time, pause the mixer, and scrape down the sides with a spatula; this will ensure that everything gets evenly mixed together. Mix the filling on low speed after each egg you add until it is blended before adding the next egg. Make sure that the ingredients are evenly mixed throughout. There should be no streaks and swirls; everything should be consistent. Use a knife to chop the cookies into coarse crumbs; they can be as big or as small as you'd like. Gently stir them into the filling using a spatula. If you need to, use a spatula to help guide the filling into the crust. Smooth the top down with a spatula so that there aren't any ripples. There is enough cake to cut 16 slices. Cover and store any leftovers in the fridge for up to 3 days.To learn how to decorate your cake, click here.
Preheat the oven to 350F (177C). Mix together the 26 crushed Oreo cookies and melted butter in a food processor. Press the cookie mixture into the prepared springform pan. Bake the crust for 8 to 10 minutes in the oven, then set it aside to cool. Beat the of cream cheese and sugar until blended. Slowly add the eggs, one at a time. Fold in the sour cream and vanilla extract, and mix again. Roughly chop up the remaining Oreo cookies and stir them into the filling. Pour the filling into the crust. Decorate the cake, if desired, and refrigerate it for at least 4 hours before serving.