Preheat oven to 325 degrees.

Butter generously a cake pan or if available a sprinform pan (plate with a removable bottom).

For the crust: Combine the melted butter with the chopped oreo cookies and spread it over the bottom and sides of the pan. Press tightly the crust into the pan and put in the fridge for 15 minutes.

To make the filling: Beat the cream cheese with a mixer until fluffy. Slowly, add in the sugar and mix well.

Add in the eggs one at a time and continue to beat until well blended. Then mix in the vanilla, salt, flour, and sour cream. When the mixture is well blended, turn off the mixer.

Chop 5 oreo cookies into small pieces and add them to the mixture. Stir with a large spoon and not with the mixer.

Pour the filling into the cake pan. Chop the 7 remaining oreo cookies into small pieces and spread them evenly on top of the mixture.

Bake in the oven for about 60 minutes.

When the cheesecake is done, remove from oven and let cool completely before refrigerating (the cooking might take up to 1 hour).

Refrigerate for at least 4 hours (or more if desired) before serving.