Prepare an 8-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
Make the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
Lower the temperature to 140c (280f). In a big mixing bowl, add the room temperature cream cheese, granulated sugar, vanilla extract, and kosher salt, and mix with an electric hand mixer until the cream cheese is creamy.
Whisk the eggs with a fork, add the sour cream, and mix until the mixture is creamy and smooth.
Add the flour (we suggest sifting the flour) into the mixture and beat it on medium speed until the mixture is just combined. Make sure you don't overbeat the mixture.
Add Oreos to a ziplock bag and smash the Oreos with a cup. Add the crushed Oreos to the mixture and fold lightly until combined.
Pour the cheesecake batter over the crust, and release air bubbles by tapping the pan onto a flat surface.
Bake the cheesecake in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours. After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Run a thin knife around the edges of the cake to loosen it from the pan. Carefully release the springform.