Prepare the pan by lining a 9-inch springform pan with parchment paper and greasing the sides.

Crush Oreo cookies into fine crumbs, then mix with melted butter and press into the bottom of the prepared pan. Refrigerate for 15 minutes.

Whip heavy cream until soft peaks form, then gradually add powdered sugar and continue whipping until stiff peaks form.

In another bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.

Gently fold whipped cream into the cheese mixture and stir in chopped Oreos.

Spread filling over the crust, cover, and refrigerate for 5-6 hours, or preferably overnight.

Whip additional cream with powdered sugar for topping and set aside.

Remove cheesecake from the pan, decorate with whipped cream, Oreo halves, and reserved crumbs.

Slice and serve chilled, store leftovers in the fridge for up to 5-6 days.