Preheat your oven to 350 degrees F. Prepare a 9×13-inch baking pan by lining it with parchment paper or spraying it with non-stick cooking spray.

In a large mixing bowl, combine the chocolate chip cookie mix, softened butter, and egg. Use a hand mixer to beat the mixture until it’s well combined and smooth.

Press this cookie dough evenly into the bottom of the prepared baking pan, creating a sturdy foundation for your cheesecake.

Evenly place the 24 Oreos over the top of the cookie layer, ensuring every bite will be rich in flavor.

In a clean mixing bowl, beat together the softened cream cheese, powdered sugar, and cornstarch using the hand mixer until light and free of lumps.

Incorporate the sour cream into the mixture, blending it until smooth. Add the eggs one at a time, mixing gently after each addition until fully incorporated.

Fold in ⅔ cup of the chopped Oreos into the creamy cheesecake mixture before spreading it evenly over the layer of Oreos in the pan.

Sprinkle the remaining ⅓ cup of chopped Oreos on top of the cheesecake layer.

Place the pan into your preheated oven and bake for 35-40 minutes, or until the cheesecake layer is just set and reaches around 150 degrees F.

After baking, set the bars on a wire rack to cool to room temperature.

Cover the pan with plastic wrap and refrigerate for a minimum of three hours.

Remove the bars from the pan, cut them into squares, and drizzle with caramel sauce if desired.