Preheat the oven to 325°F.

In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

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

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

Stir in the sour cream and heavy cream until smooth. Gently fold in the chopped Oreo cookies.

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.

Before serving, top with whipped cream and sprinkle crushed Oreo cookies on top.