Combine the crushed Oreo cookies with melted butter in a medium bowl and mix until the crumbs are well coated.

Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s even.

Place it in the refrigerator to set while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.

Gradually add in the powdered sugar and vanilla extract, mixing well until everything is combined and smooth.

Fold in the whipped cream gently until it’s fully incorporated, followed by the chopped Oreo cookies.

Pour the filling over the prepared crust and smooth the top with a spatula.

Cover the cheesecake and place it back in the refrigerator for at least 4 hours, although overnight is best for the flavors to meld and the cheesecake to firm up nicely.