In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 10 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Fold in the chopped Oreo cookies until evenly distributed. Pour the cheesecake filling over the chilled crust and spread it evenly.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.

Before serving, sprinkle the crushed Oreo cookies on top of the cheesecake. Carefully remove the sides of the springform pan and slice into wedges to serve.