Crust

Cup of Yum
1. Preheat the oven to 325 degrees Fahrenheit and line a 13 x 9 x 2-inch baking pan with foil and set aside.
2. Place 25 Golden Oreo cookies in a food processor and pulse until fine crumbs form. Add 4 tablespoons unsalted butter and ¼ teaspoon salt and pulse until completely combined.
3. Pour the crust mixture into the prepared baking pan and firmly press the crumbs into an even layer. Set aside while you prepare your cheesecake layer.

Cheesecake

1. Combine 4 (8-ounce) packages softened cream cheese and 1 cup granulated sugar in the bowl of a stand mixer. Beat together until creamy and well-combined. Add ¾ cup sour cream and mix well.
2. Add 4 large eggs, one at a time, beating until just mixed after each addition, and be sure to scrape down the sides and bottom of the bowl after each addition to ensure the ingredients are well combined.
3. Stir 1 teaspoon vanilla extract and then pour batter evenly into prepared pan over the cookie crust.
4. Dollop ½ cup berry pie filling evenly over the cheesecake. Use a knife to swirl the filling evenly over the surface of the cheesecake.
5. Bake for 35-40 minutes, or until the center is set. The center should bounce back if lightly touched.
6. Allow to cool to room temperature, and then place in refrigerator for at least 4 hours before slicing and serving.