Start by mixing the crushed Oreo cookies with the melted butter in a medium bowl until the mixture resembles wet sand. Firmly press this mixture into the base of a 9-inch springform pan to form a solid crust. Place the pan in the refrigerator for about 15 minutes to allow it to firm up.

In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and creamy. Gradually add in the sugar and vanilla essence, mixing until everything is well blended.

In another bowl, whip the heavy cream until it reaches stiff peaks. Carefully fold this whipped cream into the cream cheese mixture, ensuring it is combined without deflating the cream.

Gently incorporate the crushed Oreo cookies into the cheesecake mixture, ensuring they are evenly distributed.

Pour the creamy filling over the chilled crust in the springform pan, using a spatula to smooth the surface.

Cover the cheesecake with plastic wrap and place it in the refrigerator for a minimum of 4 hours, or preferably overnight, to allow it to set properly.

When ready to serve, carefully remove the cheesecake from the springform pan. Top it with additional crushed Oreos and whole Oreos for an extra touch of indulgence.