Roughly chop 14 Oreos (1 packet) and set aside.

Blitz the remaining 28 Oreos to crumbs in a food processor to fine crumbs. Add the melted butter and mix well. Press the crumb mixture into the base of the prepared pan with the back of a spoon or your hands.

In a large mixing bowl using an electric mixer (or stand mixer if you prefer), beat the cream cheese and sugar on medium speed until smooth.

Add the sour cream, eggs and vanilla and beat until well mixed (a few small lumps are ok) - scrape down the sides of the bowl as necessary.

Transfer half of the cheesecake filling to a separate bowl and add 1/2 of the chopped Oreos.

Add half of the chopped Oreos to one of the bowls and fold together.

Spread the Oreo cheesecake mixture over the base, then top it with the plain cheesecake batter.

Scatter over the remaining Oreo cookie pieces.

Bake for around 35-40 minutes or until about a 2-inch border looks set while the centre looks a bit wobbly like jelly/jello.

Cool at room temperature in the tin for 1 hour then refrigerate for 4-6 hours, covered with plastic wrap, before serving.