In a medium bowl, combine crushed Oreo cookies with melted butter. Mix until crumbs are fully coated.

Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate to set while preparing the filling.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

Gradually add powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Fold in chopped Oreo cookies to the filling mixture.

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

Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, garnish with whipped cream and additional Oreo cookies as desired.