In a medium bowl, combine the Oreo cookie crumbs and melted butter. Mix until the crumbs are well coated.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

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

In another bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Add the crushed Oreo cookies to the cream cheese mixture and fold gently to combine.

Spread the Oreo cheesecake filling evenly over the crust in the springform pan. Smooth the top with a spatula.

Refrigerate the cheesecake for at least 4 hours, or until set.

Before serving, top with additional Oreo cookies, if desired. Carefully remove the sides of the springform pan and slice the cheesecake into wedges.