Heat oven to 350.

Spray an 8 or 9 inch springform pan with nonstick.

Mix together sugar and cookies. Add melted butter and mix until dough forms. Press into springform pan.

Beat the cream cheese and sweetened condensed milk together.

Add eggs, one at a time. Add vanilla. Fold in Oreos. Pour into crust.

Fill a large pan with water and place on rack below springform. Periodically check the water level, keeping the water in the oven anytime the cheesecake is in the oven.

Bake the cheesecake for 40-50 minutes, until center jiggles when moved.

Run knife around the edge to loosen. Turn the oven off but leave the door open about 4 inches. Leave cheesecake and water in oven for 30 minutes.

Take out of oven and cool at room temp for 30 minutes.

Refrigerate cheesecake overnight. Ready to serve the next day.