Crust

1. Using a food processor or blender, grind the 25 Oreo cookies into fine crumbs.
2. Stir in the melted butter and pulse until the crumbs are evenly moistened.
3. Press the mixture into the bottom of a 10″ springform pan.
4. Place in the freezer to set while you prepare the filling.

Cheesecake

1. Wrap 2 layers of foil around the outside of the 10″ springform pan, covering the bottom and sides. If you aren’t using a non-stick pan, spray it liberally with cooking spray.
2. Preheat oven to 300°F (149°C).
3. Using an electric mixer with a paddle attachment, combine cream cheese and butter and beat until smooth.
4. Add eggs one at a time until blended.
5. Beat in sour cream.
6. Add sugar and cornstarch and beat until very smooth.
7. Fold in the 12 crushed Oreo cookies.
8. Pour batter into the prepared chilled crust.
9. Top with the 10 crushed Oreo cookies.
10. Place the springform pan in a large roasting pan.
11. Place the roasting pan in the preheated oven and carefully pour boiling water into the roasting pan to fill halfway up the sides of the cheesecake pan.
12. Bake for 2-2.5 hours, or until the cake is lightly browned on top.
13. Remove from the water bath and foil and cool at room temperature.
14. Cover and refrigerate overnight.
15. When ready to serve, drizzle with chocolate sauce.