Add the whole Oreo cookies, filling and all to a blender or food processor and process to make crumbs, or for old school, just place in a zip lock bag but do seal and crush with a rolling pin to a good fine consistency.

Place the crumbs in a bowl and pour in the melted butter and mix to coat all the crumbs with the butter.

Pour the breadcrumb mixture into your pie dish, firmly press it down firmly on the bottom and sides of the dish, I used a smooth flat bottomed bowl to help with this.

Preheat your oven to 180 C (350 C).

With the cream cheese at room temperature, add the sugar, eggs, and vanilla. Mix until smooth with an electric mixer. Now I don't own an electric mixer, so I had to improvise just a bit. I used a potato masher to to get the cream cheese broken down and softened up with the eggs, once soft, I used a whisk to make a smooth batter. (People have been making cheesecakes before electric mixers and Kitchenaid appliances.)

Pour the batter into the prepared crust and smooth it out evenly.

Place on the pie dish on a baking sheet and place in the oven and bake for 30 minutes. I checked it at 30 minutes and it was quite loose (jiggly) in the center so I continued for another 10 minutes. At the 40 minute mark, a solid cheesecake. Remove from the oven and place the dish on a rack to cool completely, then cover and refrigerate until use.

First piece removed, the piece fell apart in places as I did not have the cookie crumbs evenly layered.