Preheat the oven to 350°F (180°C). Then, line a square baking pan with non-stick baking paper.
To start, divide the ingredients for the crumb into two separate bowls.
Add half of the ingredients into the bowl of a food processor. Do not remove the white filling of the Oreo cookies. It will help add sweetness and keep the crumb together. Pulverize the mixture until it comes together and is uniform in texture. The mixture should have a fine crumb.
Next, press the cookie crumbs into a baking pan. Make sure to pack it tightly. You can use the back of a measuring cup to press it flat.
Add the softened room temperature cream cheese to a large bowl. Then, using an electric mixer, beat the cream cheese until it becomes light and fluffy.
Then, add the fine sugar and vanilla extract. They should be fully incorporated.
Finally, add the large eggs one at a time. After adding one egg, make sure to beat the mixture well. Only add the next egg once the previous one has almost been completely incorporated.
Once you have a smooth lump-free batter, pour it over the Oreo crumb layer.
Bake the cheesecake for 35 minutes.
Don't worry, this isn't the entire baking time. You will just need to add the top Oreo layer at this time. Then, you can continue baking the cheesecake.
While the cheesecake is baking, make the top Oreo crumb layer. Place the remaining half of the crumb ingredients in the food processor and blend it into a fine mixture.
Next, gently spoon over the crumbs on top of the semi-baked cheesecake. Again, using a measuring cup, very gently press the crumb so that it can become a little more packed. But, don't press so hard that the cheesecake dents.
Now, continue baking the cheesecake for another 10-15 minutes.
Once the cheesecake has been fully baked, turn off the oven and allow it to cool inside for about 1 hour. You can leave the door open slightly.
Then, remove it from the oven entirely and allow it to cool at room temperature for another hour.
Next, wrap the cheesecake pan with plastic or saran wrap and place it in the fridge. Leave it to chill for at least 6 hours, but preferably overnight.
Once your cheesecake has been fully set, you can remove it from the fridge and start portioning it. Using a sharp knife, cut along the edge of the cheesecake to release it from the sides of the baking pan.
Remove the cheesecake from the baking pan and set it on a chopping board. Then, cut the cheesecake into bite-sized pieces using a sharp chef's knife. We like to make our blocks between 1 1/2 and 2-inches each.
When storing, keep the cheesecake bites in an airtight container inside of the fridge for up to 7 days. You can also freeze them for up to 2 months!