Instructions

1. Preheat the oven to 325°F (163°C).
2. In a food processor, pulse the chocolate sandwich cookies until finely ground.
3. In a bowl, combine the finely ground cookies and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
4. In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
5. Add the sour cream and flour to the cream cheese mixture, and mix until well combined.
6. Add the eggs, one at a time, mixing well after each addition.
7. Fold in the crushed chocolate sandwich cookies into the cheesecake mixture.
8. Pour the cheesecake batter over the crust in the springform pan.
9. Bake for 55-60 minutes, or until the center is set and the edges are slightly golden.
10. Remove from the oven and let the cheesecake cool to room temperature. It will firm up as it cools.
11. Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
12. Before serving, top the cheesecake with a generous swirl of whipped cream and sprinkle with crushed chocolate sandwich cookies.
13. For an extra touch, place whole chocolate sandwich cookies around the edge of the cheesecake.
14. Slice and serve chilled. Enjoy!