Oreos: You will need 19 Oreos for the filling.  10 Oreos will be processed into crumbs and stirred directly into the cheesecake and 9 Oreos will be quartered and layered in the cheesecake for double the flavor and texture.
Cream cheese: I used full fat cream cheese but it will also work with less fat, but remember less fat = less flavor and creaminess. Less fat also has more of a tendency to crack. Please do NOT use nonfat cream cheese.
Sour cream:  Please use full fat sour cream at room temperature. It will make your cheesecake luxuriously creamy and never dry.
Sugar:  Granulated sugar to sweeten the cheesecake filling.
Eggs:  You will need 5 eggs total, four large eggs and one large egg yolk.  The eggs bind the cheesecake together and the extra yolk makes it extra creamy.  Take care your eggs are at room temperature so they mix more easily which in turn incorporates less air into the cheesecake.
Cornstarch:  I normally don’t include cornstarch in cheesecake unless I am adding additional liquid like in Lemon Cheesecake or Key Lime Cheesecake.  In this recipe, however, the cornstarch is necessary to help the filling set without cracking due to the addition of Oreo pieces.  If you don’t have cornstarch, you may substitute with 3 tablespoons of all purpose flour or gluten free flour
Vanilla extract:  Use quality extract for best results.