Preheat your oven to 325 degrees F. Line a 8x8 pan with parchment paper, allow the parchment to hang over the sides.
Evenly press your cookie dough in to the bottom of your prepared pan.
place 15 of your oreos evenly on top of your cookie dough.
In a bowl with an electric mixer, mix together your cream cheese and sugar until smooth. Add sour cream and continue to mix until smooth.
Add in your vanilla extract and salt.
Now, add your eggs in one at a time while mixing. Mix each egg until just combined - do not over mix.
Evenly pour your cheesecake mix in to your pan over top of your oreos.
Roughly chop the rest of your oreos and sprinkle them over top of your cheesecake.
Bake for 30-35 minutes, there should still be a slight jiggle in the middle of your cheesecake. When done baking, turn off the oven, crack open your oven door and allow the cheesecake to cool in the oven for about 30 minutes. Remove from the oven and set on the counter to get to room temperature.
Once cooled to room temperature, place in your fridge for at least two hours or overnight.
Top with a drizzle of caramel, slice and enjoy!
