To Make the crust:
1-Line the bottom of a 9-inch springform: Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
2-Ground whole Oreo cookies with the filling: Ground whole Oreo cookies with the filling in a food processor to make the fine crumbs.
3-Add melted butter and whisk with the: Add melted butter and whisk with the fork until all crumbs are evenly moistened.
4-Press the mixture into the bottom and: Press the mixture into the bottom and about 1 inch up the sides of the springform pan. Place in the fridge or freezer to firm while you make the filling.

To make the filling:
5-Mix heavy whipping cream until soft peaks: Mix heavy whipping cream until soft peaks form, Add powder sugar and mix until very stiff peaks form, and set aside.
6-In another large bowl, beat the cream: In another large bowl, beat the cream cheese, sugar, and vanilla extract until well combined and smooth.
7-Fold the whipped cream into the cream: Fold the whipped cream into the cream cheese mixture in two or three additions until evenly combined.
8-Then, gently fold in Oreo crumbs, to: Then, gently fold in Oreo crumbs, to combine evenly, then, fold in chopped Oreos into the filling.
9-Spread Oreo cheesecake filling over the firmed: Spread Oreo cheesecake filling over the firmed crust smooth the top and chill in the fridge until firm, at least 5-6 hours or preferably overnight.

For decoration:
10-Mix heavy whipping cream, powdered sugar, and: Mix heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
11-Lose the ring from the springform pan,: Lose the ring from the springform pan, remove it carefully, and transfer the cheesecake to a serving plate.
12-Pipe the whipped cream around the rim: Pipe the whipped cream around the rim of the cheesecake place Oreo halves between each swirl and sprinkle with Oreo crumbs.
13-Store the cheesecake in the fridge for: Store the cheesecake in the fridge for 5-6 days, and for longer storage keep it in the freezer.