Prep your pan. Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides for easy release.

Make the crust. Crush about 24 Oreos (filling included) into fine crumbs using a food processor or a zip-top bag and rolling pin. Stir in melted butter until the texture resembles wet sand.

Press and chill. Firmly press the crumbs into the bottom and slightly up the sides of the pan. Use a flat-bottomed glass to compact. Chill in the fridge while you make the filling.

Whip the cream. In a cold bowl, beat heavy cream and powdered sugar to stiff peaks. Do not overmix. Set aside in the fridge.

Beat the cream cheese. In a separate bowl, beat softened cream cheese, granulated sugar, vanilla, and a pinch of salt until smooth and fluffy, about 2–3 minutes. Scrape the bowl as needed.

Add crushed Oreos. Fold in 8–10 roughly chopped Oreos for bigger bites of cookie, or crush them finer if you prefer a uniform texture.

Fold in whipped cream. Gently fold the whipped cream into the cream cheese mixture in two additions. Keep it light to maintain a fluffy texture.

Fill the crust. Spoon the filling into the chilled crust and smooth the top with an offset spatula. Tap the pan lightly on the counter to remove air bubbles.

Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight. For the cleanest slices, aim for a full overnight chill.

Garnish and serve. Run a thin knife around the edge, release the springform, and top with whipped cream, extra Oreo crumbs, or a drizzle of chocolate. Slice with a hot, dry knife for neat edges.