1. Preheat oven to 325°F (163°C).

2. Mix graham cracker crumbs with melted butter until evenly combined.

3. Press mixture firmly into the bottom of a 9-inch springform pan.

4. Bake crust for 10 minutes, then let it cool.

5. In a large mixing bowl, beat softened cream cheese and sugar until smooth.

6. Add eggs one at a time, mixing after each.

7. Add sour cream and vanilla; mix until fully incorporated.

8. Gently fold in chopped sugar cookies.

9. Pour batter over the cooled crust.

10. Wrap pan bottom with foil and place it in a roasting pan filled with hot water.

11. Bake for 55–65 minutes, until center is set but slightly jiggly.

12. Let cheesecake cool in oven with the door cracked for 1 hour.

13. Refrigerate at least 4 hours or overnight before serving.

14. Pipe whipped cream on top and garnish with more crushed cookies or sprinkles.

15. Slice with a warm knife, serve, and enjoy!