First make the crust:

1. Preheat oven to 350 degrees F and place oven rack in lowest position.
2. Take a look at your springform pan base and if the lipped edge is facing up, reverse it so that it is facing down and lock it in place. This will save you a lot of hassle trying to get the cake out of the pan later.
3. Place crust ingredients in food processor and pulse until you have fine crumbs. Transfer crumbs to spring from pan and press into an even layer in the bottom of pan. Use a flat bottomed measuring cup to help press them down and make an even edge. 
4. Bake crust for 10 minutes at 350 and allow to cool while you prepare the filling.
5. Adjust oven temperature to 400 degrees F and make sure oven rack is in the lowest position.

For the filling:

1. Rinse and wipe out the food processor and add cream cheese, sugar, cookie butter. Blend until very smooth, scraping down sides and bottom once.
2. Add eggs, vanilla, and sour cream and blend once more just until combined. Scrape sides and bottom and blend once more.
3. Leave filling while you prepare the pan.

Prepare the pan and bake the cheesecake:

1. Place 2 sheets of wide, heavy duty aluminum foil on the counter. Place one large piece of parchment on top of the foil. Place springform pan in the center of the parchment and wrap the pan in all three layers. 
2. Place a kitchen towel or paper towels in the bottom of a large roasting pan and place wrapped springform pan on top.
3. Rub a tiny bit of butter around the sides of the pan to ensure no sticking. The pan should still be warm so this is very easy to do.
4. Pour filling into pan. Place pan in oven with rack pulled out. Add enough hot water to come up halfway around the side of the cheesecake pan.
5. Push rack in very gently and bake at 400 for 20 minutes. Reduce oven to 300 and bake for 30-40 more minutes until set but still a little wiggly when you gently shake the pan.
6. Remove from oven, remove cheesecake from water bath and allow to cool to room temp for about 2 hours before placing in the refrigerator overnight until completely cooled and set.
7. Release side latch and lift pan up and over the cheesecake. To remove the cheesecake from the base, run a very thin, long offset spatula under the cake and rotate so the entire base is loose. Carefully slide the cake onto a cutting board or serving platter. 
8. Top with cookie butter and crumbled cookies if desired before slicing and serving.
9. To make very clean slices, Press down and pull the knife out towards you, do not lift it up and out of the top of the cheesecake. Wipe the knife in between each slice.
10. Top with cookie butter and crumbled cookies if desired before slicing and serving.
11. To make very clean slices, Press down and pull the knife out towards you, do not lift it up and out of the top of the cheesecake. Wipe the knife in between each slice.