Preheat the oven to 160°C and line a 20×20 cm baking dish with foil/baking paper.

To make the crust use 23 of the cookies, in a food processor, pulse the Oreos until they're finely ground. Or put them into a plastic bag and smash them into small pieces with a rolling pin. Add in the melted butter and pulse until the cookies are moistened.
Transfer the ground Oreos to the prepared baking pan and press the crumbs in an even layer over the bottom of the pan.

In the bowl of a stand mixer, beat the cream cheese on medium high until light and smooth, about 2 minutes. Then mix in the sugar until well-combined. Blend in the sour cream, vanilla, and salt. Then beat in the egg and egg yolk until well-incorporated.

Take the rest of the Oreos and also smash then into smaller and bigger pieces. Gently stir them in into your cream cheese mixture.

Pour cheesecake batter over the prepared crust and smooth out the top with a spatula. Bake for 40 minutes, or until cheesecake is set around the edges but slightly wobbly in the center.

Let cheesecake cool to room temperature, then cover the pan and refrigerate until well chilled, about 3 hours.