Sous vide cheesecake with Oreo bits and a crisp Oreo crust!
Preheat oven to 325º.
In a food processor (or a bag if you don't have one!) pulse Oreos until they are crushed finely.
Stir in melted butter.
Spread mixture out onto a lined cookie sheet in a thin, even layer.
Bake for 15 minutes, stirring halfway through.
Remove from oven, set aside and allow to cool.
Preheat water bath to 175º.
In a food processor, mixer or bowl with hand mixer combine cream cheese, sugar, salt, eggs, and vanilla.
Once fully combined, scrape down sides and mix in cream or buttermilk.
Mix until fully combined with no lumps of cream cheese, scraping down sides if necessary.
Fold in crushed Oreo pieces.
In jars, add about 1 tablespoon (enough to evenly cover the bottom of the jars) prepared crust.
Top with cheesecake mixture -- fill jars to 3/4 full to prevent tipping or floating in the bath.
Seal jars and cook for 1.5 hours.
Remove from bath, allow to cool on the counter for 20 minutes and then refrigerate for at least 6 hours.