Crust:

14.3 oz (405 g) gluten-free Oreos (1 package + 4 cookies from another package)

½ cup (113 g) melted butter

Filling:

⅔ cup (160 g) heavy whipping cream, cold

4 blocks (8 oz each, 904 g total) cream cheese, softened

½ cup (100 g) granulated sugar

¼ cup (76 g) sweetened condensed milk

⅓ cup (80 g) sour cream, room temperature

1 tbsp vanilla extract

Pinch of salt

9.86 oz (279 g) gluten-free Oreos, crushed

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Make the Crust:
- Process one package of gluten-free Oreos plus 4 extra cookies into fine crumbs.
- Slowly add melted butter while processing until crumb mixture resembles wet sand.
- Press into the bottom and up the sides of a 9-inch springform pan. Chill 30 minutes.
Prepare the Filling:
- Crush remaining Oreos into irregular pieces.
- Whip heavy cream until stiff peaks form; refrigerate.
- Beat cream cheese until smooth; gradually add sugar.
- Add sweetened condensed milk, sour cream, vanilla, and mix until smooth.
- Fold in crushed Oreos and whipped cream gently.
Assemble the Cheesecake:
- Pour filling over crust and smooth the top.
- Refrigerate at least 6 hours or up to 3 days before serving.

Cheesecake can be stored in the fridge up to 3 days or frozen up to 3 months.
For extra flavor, consider adding a pinch of cinnamon or espresso powder to the filling.
Garnish with fresh berries, chocolate drizzle, or additional cookie crumbs for a beautiful presentation.