For the Oreo crust:

36 Oreos

1/2 cup unsalted butter, melted

For the Oreo cheesecake filling:

24 oz cream cheese, room temperature

1/2 cup sugar

2 teaspoons vanilla extract

1⅓ cups heavy whipping cream

3/4 cup powdered sugar

Oreo crumbs from 18 Oreos (about 1½ cups; reserve 1 tablespoon for decoration)

10 Oreos, chopped

For decoration:

3/4 cup heavy whipping cream

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

1–2 tablespoons Oreo crumbs

6 Oreos, cut in half

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Crush 36 Oreos into fine crumbs; mix with melted butter. Press evenly into bottom of springform pan or pie dish. Chill.
Beat cream cheese and sugar until smooth; add vanilla.
Whip heavy cream and powdered sugar to stiff peaks.
Fold whipped cream into cream cheese mixture.
Stir in Oreo crumbs and chopped Oreos gently.
Pour filling over crust; smooth top. Refrigerate at least 4 hours or overnight.
Whip remaining cream, powdered sugar, and vanilla to stiff peaks.
Pipe or spread whipped cream on cheesecake; sprinkle reserved Oreo crumbs and garnish with Oreo halves.
Keep refrigerated until serving.

Substitute other chocolate sandwich cookies for a twist.

Drizzle chocolate or caramel sauce on top if desired.

Mix in mini chocolate chips or nuts for texture.

Use reduced-fat cream cheese and light cream for lighter version.

Add espresso powder for mocha flavor.

Avoid freezing to maintain texture.