将烤箱预热到325华氏度（160 摄氏度），8寸方型模具内垫好烘焙纸。（原文：Preheat oven to 325 degrees F. Line an 8x8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.）
做蛋糕底：用料理机将奥利奥饼干搅碎。再将融化的无盐黄油逐步加入奥利奥饼干碎中搅拌均匀，直到黄油和饼干碎混合均匀。将混有黄油的饼干碎加入模具中压平后入烤箱烤10分钟。（原文：Make the Crust: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on). )
做芝士蛋糕：用打蛋器中高速打发奶油奶酪约2分钟直至奶油奶酪顺滑。打发过程中逐步加入砂糖至砂糖完全融入奶油奶酪中。(原文：Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated. ）
往3中逐步加入鸡蛋继续搅打至鸡蛋完全融入奶油奶酪中。随后加入酸奶油和香草精搅打至完全融合。（原文：Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.）
将奥利奥饼干碎加入4中轻柔搅拌后再将混合物倒入模具中。入烤箱烘烤约40至50分钟。（原文：Gently fold in the chopped Oreos, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes. ）
从烤箱中取出后置于晾架上放凉至室温。大约2小时后，将模具表面覆盖保鲜膜入冰箱冷藏至少3小时，24小时为宜。（原文：Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.）
食用前脱模切成块状即可。（原文：To serve, lift the cheesecake out of the pan using the parchment or foil handles. Slice into bars and serve. ）
1.本品密封容器冷藏可存放一周。 2. 国内如买不到酸奶油的话，可尝试用酸奶和淡奶油混合代替。 3. 国外配方一般偏甜，小伙伴们可根据自己口味适量增减糖量。