Preheat your oven to 350°F and grease a 9” springform pan with nonstick baking spray. 

In a small bowl, stir together the Oreo crumbs and melted butter until combined. 

Transfer the crumbs to the prepared springform pan and press them into the bottom creating an even, compact layer. 

Bake for 5 minutes. 

Remove the crust from the oven and set it aside to cool slightly while you make the cheesecake filling. 

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until it is smooth and creamy— about 30 seconds. 

Add the sugar, milk, and vanilla, and mix until combined— about 30 seconds. 

With the mixer on slow speed, add the eggs one at a time, allowing each egg to incorporate fully before adding the next one. 

Make sure to scrape down the sides of the bowl a few times while mixing to fully incorporate the cream cheese— you don’t want lumpy cheesecake! 

Add the crushed Oreos and fold them gently into the cheesecake batter. 

Pour the batter over the crust and bake for 55-60 minutes or until the cheesecake is golden brown around the edges and set in the center. When fully baked, it should jiggle slightly but not look wet when shaken. 

Remove the cheesecake from the oven and allow it to cool to room temperature. Then transfer it to the fridge and allow it to cool for at least four hours, preferably overnight. 

Slice and enjoy. Store any leftover cheesecake in an airtight container in the fridge for up to three days.