#### Make the Crust

**Preheat the oven** Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.

**Prepare the crust** In a food processor, pulse the Golden Oreos into fine crumbs. Combine the crumbs with melted butter in a bowl until evenly coated. Press the mixture into the bottom of the prepared pan.

**Bake the crust** Bake for 8–10 minutes, then set aside to cool while preparing the filling.

#### Make the Cheesecake Filling

**Cream the cream cheese and sugar** In a large bowl, beat the softened cream cheese and sugar with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2–3 minutes.

**Add eggs and vanilla** Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.

**Mix in sour cream and heavy cream** Reduce the mixer speed to low and add the sour cream and heavy cream, mixing until just combined. Do not overmix.

**Fold in Golden Oreos** Gently fold the chopped Golden Oreos into the cheesecake batter with a spatula.

#### Assemble and Bake

**Pour the batter** Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

**Water bath (optional)** Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking dish. Pour hot water into the dish until it reaches halfway up the sides of the pan. This helps prevent cracks.

**Bake** Bake the cheesecake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.

**Chill** Refrigerate the cheesecake for at least 6 hours or overnight to set completely.

#### Garnish and Serve

**Decorate** Top the cheesecake with crumbled Golden Oreos and whipped cream, if desired.

**Slice and serve** Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.