Crush the Oreos into fine crumbs using a food processor or by placing them in a resealable bag and crushing them with a rolling pin.

In a medium bowl, mix the Oreo crumbs with the melted butter until fully combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Chill in the refrigerator while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well.

In a separate bowl, whip the heavy whipping cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Fold in the chopped Oreo cookies, ensuring they’re evenly distributed throughout the filling.

Pour the filling over the prepared crust, spreading it evenly with a spatula. Smooth the top for a clean finish.

If desired, sprinkle crushed Oreos over the top for garnish.

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow it to set.

Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.

Slice and serve chilled. Add a dollop of whipped cream and extra Oreo crumbs for a delightful finishing touch.