Place the Oreo cookies in a zip-top bag and crush them with a rolling pin until mostly fine, leaving some larger chunks for texture. Set aside.
Pour the crushed Oreos into a mixing bowl, then add the melted butter and stir until evenly coated. This creates the cookie base for your cheesecake.
Press the Oreo mixture firmly into the bottom of a springform pan, using the back of a spoon or a flat-bottomed glass to create an even crust. Chill in the fridge for 15 minutes to set.
In a large bowl, beat the softened cream cheese and sugar together until smooth and fluffy, about 2 minutes. This forms the creamy filling's base.
In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form, about 3-4 minutes. The cream should hold gentle peaks and shimmer slightly.
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the air. Mix until just combined, then fold in 8 crushed Oreos for extra crunch.
Pour the smooth filling over the chilled crust, spreading it evenly with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Once set, run a warm knife around the edges of the cheesecake for clean slices. Decorate with extra crushed Oreos or chocolate drizzle if desired.
Slice and serve chilled, enjoying the creamy texture combined with crunchy cookie bits in every bite.
