Preheat the oven to 325°F (163°C) and line an 8x8-inch baking pan with parchment paper. Crush 24 Oreos into fine crumbs, mix with melted butter, and press firmly into the pan. Bake for 10 minutes, then set aside to cool.

In a bowl, beat cream cheese and sugar until smooth. Add vanilla, then the eggs one at a time. Stir in sour cream until silky. Fold in chopped Oreos and pour over the cooled crust.

Bake for 35–40 minutes, until the center is set but slightly jiggly. Turn off the oven, leave the door slightly open, and let cool for 10 minutes. Remove, cool completely, then refrigerate for 3 hours.

Once chilled, lift out, slice into bars, and serve plain or topped with whipped cream.