Preheat the oven to 300º. Grease a 10 inch springform pan.
Combine the cookie crumbs for the crust and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
In a large mixing bowl combine the cream cheese, sour cream, and sugar until smooth. Add the eggs and vanilla and beat just until combined. Stir in the remain crushed Oreos. Pour over the crust in the pan.
Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast, you don't have to do it if you don't want to). Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for
for 6 hours or overnight.
For the topping, you can mix together the sour cream and sugar and spread it on top or you can do whipped cream instead. Drizzle on some hot fudge (recipe below) and top with mini Oreos.