Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter to form the crust. Press into a 9-inch springform pan. Bake for 10 minutes.

In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla extract, mix well. Add eggs one at a time, mixing after each addition.

Fold in crushed Oreos. Pour the filling over the crust. Bake for 60 minutes or until the center is almost set.

Turn off oven and leave the cheesecake inside with the door slightly open for 1 hour. Refrigerate for at least 4 hours before serving.