Crush the Oreos in a food processor until they form fine crumbs.
Combine the Oreo crumbs with melted butter in a bowl until the mixture is evenly moistened.
Press this crust mixture firmly into the base of a 9-inch springform pan lined with parchment paper.
Place the crust in the refrigerator to chill while preparing the filling.
Beat softened cream cheese in a large bowl until smooth using a stand or handheld mixer.
Add powdered sugar and vanilla extract to the cream cheese and mix thoroughly.
In a separate chilled bowl, whip the cold heavy cream starting at low speed and increasing until stiff peaks appear.
Gently fold the whipped cream into the cream cheese mixture until combined.
Carefully incorporate the chopped Oreos into the filling.
Spoon the filling evenly over the chilled crust and smooth the top.
Optionally, pipe whipped cream around the edges and sprinkle with additional chopped Oreos.
Cover the cheesecake tightly and refrigerate for at least 4 hours or overnight to set.
Remove from the pan, slice into 10 portions, and serve chilled.
