Preheat your oven to 325°F (163°C).

In a bowl, combine sugar cookie crumbs and melted butter. Mix until the crumbs resemble wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a measuring cup for an even layer.

In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy—about 2-3 minutes.

Add eggs one at a time, beating well after each addition until fully incorporated.

Gently fold in the chopped sugar cookies, ensuring they’re evenly distributed throughout the mixture.

Pour the cheesecake filling over the prepared crust in the pan, smoothing the top with a spatula.

Bake for 55-65 minutes until the edges are set and the center is slightly jiggly. You want it to maintain a creamy texture.

Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.