Preheat oven to 325°F.

Line a 13x9-inch baking pan with foil, making sure to extend foil over sides for easy removal later.

Crush 24 Oreo cookies and combine with 1/4 cup melted butter.

Press onto bottom of prepared baking pan.

Beat cream cheese until light and fluffy.

Add sugar and beat until blended.

Add sour cream and vanilla. Mix until well combined.

Add eggs, 1 at a time, beating after each just until blended.

Roughly chop remaining cookies and gently fold into batter.

Fold in 1/3 cup sprinkles and gently pour batter over prepared crust.

Bake for 45 minutes or until center is almost set. Let cool.

Microwave white chocolate and remaining butter in microwaveable bowl on high for 1 minute, stir until smooth.

Let chocolate cool slightly before stirring in 2 Tbls sprinkles.

Use an offset spatula to spread over top of cheesecake.

Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Keep refrigerated.