Mix the crushed Oreos and melted butter together until it resembles wet sand. Press it firmly into the bottom of a springform pan. Chill while prepping the filling.
Beat cream cheese, sugar, and vanilla extract together until smooth and fluffy. No lumps allowed — nobody wants surprise cheese chunks.
In a separate bowl, whip the heavy cream until stiff peaks form. You’re looking for soft clouds, not soup.
Fold the whipped cream gently into the cream cheese mixture. Try not to knock out the air — that fluffiness is gold.
Stir in the chopped Oreos with care. They deserve a soft landing.
Pour the filling into the crust and smooth the top. Lick the spatula, you earned it.
Refrigerate the cheesecake for at least 4 hours or overnight if you can wait that long.
Before serving, top with whipped cream and a few whole Oreos for dramatic effect.