Preheat the oven to 325°F.

In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and vanilla extract, mixing until well combined.

Add the eggs one at a time, mixing on low speed until just blended. Do not overmix.

Fold in the sour cream and whipped topping until smooth. Gently stir in the chopped Oreo cookies.

Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.

Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly golden.

Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.

Before serving, top with additional whipped topping and the remaining chopped Oreo cookies.