Directions 9 steps | 48 Minutes
Preheat the oven to 325°F and line an 8x8-inch baking pan with parchment paper. Measure and prep all ingredients.
Make the Oreo crust. In a bowl, mix together 1½ cups of Oreo crumbs, butter and salt until evenly combined.
Transfer the mixture into the prepared baking pan and evenly press the mixture into the bottom. Bake the crust for 5 minutes and let cool completely.
While the crust is cooling, make the filling. Using either a handheld mixer or a whisk, beat the cream cheese and sugar together until light and fluffy. Add the sour cream and Greek yogurt. Stir until combined.
Add the eggs one at a time until incorporated.
Whisk in the vanilla extract and kosher salt. Stir in the remaining ½ cup of Oreo crumbs.
Pour the cheesecake batter into the cooled Oreo crust. Bake at 325°F until the filling is set and does not jiggle, about 30-35 minutes.
Let cheesecake cool completely. Cover with plastic wrap and refrigerate until firm, at least 4 hours. When completely chilled, remove the cheesecake from the pan and cut it into squares.
Garnish with whipped cream and chocolate sprinkles. Enjoy!
Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.