Oreo crust
1-Blend the Oreo cookies in a food: Blend the Oreo cookies in a food processor until finely ground.
2-Melt the butter in the microwave or: Melt the butter in the microwave or over a double boiler.
3-Combine the Oreo crumbs with the melted: Combine the Oreo crumbs with the melted butter and mix until fully coated.
4-Pour the mixture into the bottom of: Pour the mixture into the bottom of a 8 or 10 inch springform pan (lined with parchment paper if needed).
5-Press the crust evenly into a flat: Press the crust evenly into a flat layer using the back of a spoon or glass.
6-Chill in the fridge while you prepare: Chill in the fridge while you prepare the cheesecake filling.

Oreo Cheesecake filling
7-In a large bowl, mix the cream: In a large bowl, mix the cream cheese, sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
8-In a separate bowl, whip the cold: In a separate bowl, whip the cold heavy cream until stiff peaks form.
9-Gently fold the whipped cream and Oreo: Gently fold the whipped cream and Oreo chunks into the cream cheese mixture using a flexible spatula.
10-Pour the mixture over the chilled Oreo: Pour the mixture over the chilled Oreo crust and smooth the top with an offset spatula.
11-Refrigerate for at least 4 hours, or: Refrigerate for at least 4 hours, or until fully set.

Whipped cream frosting
12-In a bowl, combine the cold heavy: In a bowl, combine the cold heavy cream, powdered sugar, and vanilla extract.
13-Beat with an electric mixer on medium: Beat with an electric mixer on medium speed until stiff and fluffy.
14-Carefully unmold the cheesecake: Carefully unmold the cheesecake.
15-Transfer the whipped cream to a piping: Transfer the whipped cream to a piping bag fitted with a decorative tip and pipe swirls on top.
16-Garnish with whole Oreo cookies and a: Garnish with whole Oreo cookies and a sprinkle of crushed Oreos.