In a medium bowl, combine the Oreo cookie crumbs and melted butter. Mix until well combined and the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.

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 another 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 crushed Oreo cookies until evenly distributed throughout the filling.

Pour the filling over the chilled crust in the springform pan and spread it evenly.

Top the cheesecake with the halved Oreo cookies. Cover and refrigerate for at least 4 hours, or overnight for best results.

Before serving, carefully remove the sides of the springform pan. Slice and enjoy!