• Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving overhang on the sides for easy removal. Set aside.

Crust

• In a medium bowl, mix the crushed Oreo crumbs and melted butter until evenly coated and it resembles wet sand.
• Press firmly into the bottom of the prepared pan in an even layer.
• Place in the refrigerator to chill while you prepare the filling.

Cheesecake Filling

• In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat the cream cheese until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
• Add the granulated sugar and mix until light and fully combined, 1 to 2 minutes.
• Mix in the sour cream and vanilla extract until smooth.
• With the mixer on low speed, add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
• Pour the cheesecake filling over the chilled Oreo crust and spread into an even layer. Return to the refrigerator while you prepare the topping.

Chocolate Chip Cookie Topping

• In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Add the egg and vanilla extract and mix until combined.
• In a separate bowl, whisk together the flour, baking soda, and salt. Then gradually add to the butter mixture on low until just combined.
• Fold in the chocolate chips.

Assemble & Bake

• Crumble the cookie dough evenly over the cheesecake layer.
• Sprinkle the crushed Oreo cookies evenly over the top.
• Bake for 35 to 40 minutes, or until the cookie topping is golden and the cheesecake is set around the edges with a slight jiggle in the center.
• Let cool completely in the pan on a wire rack, 1 to 2 hours.
• Cover and refrigerate for at least 4 hours (or overnight) until fully set
• Use the parchment overhang to lift out of the pan, slice into squares, and serve chilled or at room temperature.