• Crush 18 Oreo cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
• Add the melted butter to the Oreo crumbs and pulse until blended.
• Reserve the remaining Oreos for later.
• Press the Oreo crumb mixture firmly into the bottom of a 9-inch (23cm) springform pan, forming an even crust. Place the pan in the refrigerator while preparing the filling.

Filling

• Beat the softened cream cheese, sugar, and vanilla extract in a large mixing bowl, until smooth and creamy.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until well combined.
• Crush 6 Oreo cookies into small pieces and fold them into the cheesecake filling.
• Remove the prepared crust from the refrigerator and pour the cheesecake filling over the crust, spreading it out evenly with a spatula.
• Crush the remaining 10 to 15 cookies and sprinkle the crumbs over the top of the cheesecake, smoothing into an even layer.
• Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is set.
• Once set, carefully remove the cheesecake from the springform pan, slice, and serve chilled.
• Optionally, garnish with additional Oreo cookies or whipped cream before serving.