In a food processor, pulse Oreo cookies until fine crumbs form.

Once processed, combine the crumbs with the melted butter and press the mixture firmly into the bottom (and about 1/3 of the way up the sides) of a deep-dish 9-inch springform pan.

Once the crust is level, bake it for 10 minutes in your pre-heated oven, then set it aside to cool while you prepare the fillings.

In a large mixing bowl, place your softened cream cheese and 1 cup of granulated sugar. Using an electric hand mixer, beat the mixture on medium speed until smooth and creamy, with no lumps remaining.

Once the cream cheese is smooth, add in your sour cream and mix until combined.

Next, add in your eggs one at a time, making sure to mix thoroughly after each egg to ensure it's fully incorporated into the batter.

Once the eggs are added, grab 2 medium mixing bowls, and place 1 1/2 cups of your cheesecake filling into each bowl.

To the first bowl, add your pumpkin puree, and remaining ½ cup of sugar. Stir gently until everything is well-combined and the mixture turns a beautiful pumpkin color. This will be your pumpkin cheesecake layer.

To the next bowl, fold in the 12 crushed Oreo cookies until they're evenly distributed throughout. Set this Oreo mixture aside to use for swirling later. Proceed to assembling your cheesecake.

Take half of your plain cheesecake mixture and spread it evenly over the cooled Oreo crust, making sure it covers the bottom fully.

Next, carefully spoon half of the pumpkin cheesecake mixture over the plain layer, gently smoothing it out.

Now, drop spoonfuls of your Oreo swirl mixture across the pumpkin layer. Using a butter knife, gently swirl the Oreo mixture into the pumpkin cheesecake to create a marbled effect. Don’t over-swirl—just a few figure-eight motions should do the trick.

Once swirled, spread the remaining half of the plain cheesecake mixture evenly on top. Finally, repeat the swirling process using the rest of the pumpkin cheesecake and Oreo swirl, creating a beautiful marbled design on the top of the cheesecake.

Next, bake your cheesecake at 400°F for 10 minutes, then reduce the oven temperature to 350°F and continue baking for another 35-40 minutes, or until the center is just set and jiggles slightly when the pan is shaken. The edges should be lightly golden.

Once baked, transfer the cheesecake to a cooling rack and let it come to room temperature before refrigerating for at least 4 hours or overnight. Once chilled and fully set, release it from the springform pan.

Before serving, top the cheesecake with whipped cream, sprinkles, and the halved Oreo cookies arranged around the edge for a stunning finish. Slice, serve, and enjoy!