Gluten Free NY Style Cheesecake

The crust:

Place the entire box of Oreos in a food processor, along with the melted butter and sugar. Pulse until the mixture resembles wet sand.
Press crumbs into a 9" springform pan, going up the sides slightly.
Bake crust in the center of an oven at 350 F for 8 minutes and then cool to room temperature.
Place 2 large sheets of extra wide, heavy duty foil on the counter.
Set the springform pan in the center of the foil and fold the foil up the sides of the pan, ensuring there are no rips or holes.

Preheat oven to 450 F.
In a bowl of a stand mixer, fitted with a paddle attachment, combine the cream cheese and
1 1/4 cups of sugar. Beat on medium/high speed for 5 minutes until the batter is smooth. Scrape down the sides of the bowl as needed.
Reduce the speed of the mixer and add the eggs, one at a time. Let each egg incorporate completely before adding another. Scrape the sides of the bowl as needed.
Reduce the speed of the mixer and add 1/4 cup of sour cream and 1/2 tablespoon of vanilla. Mix until just combined.
Pour batter into cooled crust.

Boil a pot of water, more than you think you will need.
Set your springform pan in a deep roasting pan.
Pour the boiling water around the edges of the pan, until the water has reached halfway up the sides.
Carefully transfer the cheesecake to the center rack of the oven and bake at 450F for 15 minutes.
After 15 minutes, reduce the heat to 225 F and without opening the door.
Bake for an additional 60-75 minutes.
Remove cheesecake from the oven and let it rest in the roasting pan for 45 minutes.
After 45 minutes, remove from roasting pan and let it continue to cool completely.
Once cooled, cover with plastic wrap and let cool in the refrigerator overnight, to ensure it firms up.