In the bowl of a food processor, pulse the Oreo cookies (I kept the filling in) for the crust until finely ground. Combine with melted butter and pat into the bottom of a prepared 9" springform pan.
In the bowl of a stand mixer, beat the cream cheese until light and fluffy on medium speed. With the mixer running, add the eggs one at a time, then sugar, vanilla, and sour cream. Mix until smooth (don't overbeat). Gently fold in the chopped Oreo cookies.
Pour the batter into the springform pan with the crust on the bottom and bake at 350F for one hour. After the hour is up, make sure the custard is set but still slightly jiggly. Turn the oven off and prop open the oven door and leave the cheesecake in the oven for another hour to set. Let cool completely and refrigerate before serving.
For the topping, in the bowl of a stand mixer with the whisk attachment, whisk the heavy whipping cream on high until soft peaks form. Add the powdered sugar and whisk for another 10 seconds. Spread over the cooled cheesecake and sprinkle with Oreo cookie bits.