Prep the pan and oven: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with two layers of heavy-duty foil to prevent leaks if using a water bath.

Make the crust: Pulse about 24 Oreo cookies (cream included) into fine crumbs. Stir in melted butter until the mixture looks like wet sand. Press firmly into the bottom of the pan and slightly up the sides. Bake for 8–10 minutes, then set aside to cool slightly.

Set up a water bath (optional but recommended): Place the springform pan inside a larger roasting pan. Boil a kettle of water to pour into the outer pan later. This helps prevent cracks and gives a silky texture.

Beat the cream cheese: In a large bowl, beat cream cheese on medium speed for 2 minutes until very smooth and fluffy. Scrape the bowl well. This step prevents lumps later.

Add sugars and spices: Beat in granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and salt until smooth. Scrape the bowl again.

Mix in pumpkin and sour cream: Add pumpkin purée, 1/2 cup sour cream, and vanilla. Beat on low until just combined. Avoid overmixing to keep the batter airy.

Add the eggs: Beat in eggs one at a time on low speed, mixing just until each disappears. Overbeating can add air and cause cracks.

Fold in Oreo pieces: Chop 8–10 Oreos into rough chunks. Gently fold them into the batter with a spatula to distribute without crushing.

Fill and bake: Pour the batter over the crust and smooth the top. If using a water bath, pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake 55–70 minutes. The edges should be set and the center should have a slight wobble.

Turn off the oven: Crack the door open and let the cheesecake rest inside for 45–60 minutes. This gradual cooling helps prevent surface cracks.

Add the sour cream topping: Stir 1/4 cup sour cream with powdered sugar and a splash of cream or milk until spreadable. Gently spread over the warm cheesecake for a glossy finish.

Chill fully: Remove the pan from the water bath, discard the foil, and cool to room temperature. Cover and refrigerate at least 6 hours, preferably overnight, until completely set.

Garnish and serve: Release the springform ring. Top with whipped cream and extra crushed Oreos if you like. Slice with a hot, dry knife for clean cuts.