Place Oreos in a food processor or inside a zip-top bag; crush until finely ground, resembling coarse sand.
Melt the butter in the microwave or on the stove until just liquid, then pour over the crushed Oreos. Mix until well combined and the crumbs are evenly coated.
Press the Oreo mixture firmly into the bottom of a 9-inch springform pan, creating an even crust that slightly upholds the sides. Use the back of a spatula or your fingers to smooth the surface. Chill in the fridge for 15-20 minutes to set.
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add the sifted powdered sugar and vanilla extract, mixing until combined and creamy.
In a separate bowl, whip the chilled heavy cream until soft peaks form, then gently fold it into the cream cheese mixture using a spatula, maintaining the airy texture.
Pour the creamy filling over the chilled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to remove air bubbles and smooth the top.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight until set and firm.
Once set, carefully remove the sides of the springform pan. Slice with a sharp knife dipped in hot water for clean cuts. Garnish with additional crushed Oreos if desired, then serve chilled and enjoy the velvety, chocolatey goodness.
