Preheat your oven to 350°F (~180°C). Line an 8-inch springform pan with parchment paper and a bit of butter.

Combine crushed cookies and melted butter and press down onto the bottom of your pan. Set aside.

Beat together cream cheese and sugar until smooth in a bowl. Scrap the sides of the bowl.

Add eggs, beating well after each addition. Add vanilla and beat until light and fluffy.

Pour cream cheese batter into pan and tap slightly on your counter to get rid of air bubbles.

Bake for 45-55 minutes or until center is set. Let it cool in the pan before releasing and transferring to a plate. Let it set in the fridge for at least 12 hours.