1. Make the Crust

• Crush 24 Oreos into fine crumbs (food processor or zip-top bag + rolling pin).

• Mix crumbs with melted butter until it resembles wet sand.

• Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while making the filling.

2. Prepare the Filling

• Beat softened cream cheese until smooth.

• Add powdered sugar and vanilla, mixing until creamy.

• In a separate chilled bowl, whip heavy cream to stiff peaks.

3. Fold & Mix

• Gently fold ⅓ of whipped cream into cream cheese mixture, then fold in remaining cream with crushed Oreos. Fold until mostly combined; a few streaks are okay.

4. Assemble & Chill

• Pour filling over chilled crust and smooth top.

• Cover and chill at least 6 hours, preferably overnight. For a quick fix, freeze 2–3 hours and let sit 15–20 minutes before slicing.

5. Decorate & Serve

• Add swirls of whipped cream and sprinkle Oreo crumbs or halved cookies.

• Slice with a hot knife for clean edges.

Fun Variations

• Mint Chocolate: Use Mint Oreos and ¼ tsp peppermint extract in filling.

• Cookies & Cream Double: Fold in ½ cup mini chocolate chips.

• Peanut Butter Swirl: Add ⅓ cup smooth peanut butter to filling.

• Fruity Twist: Top with fresh strawberries or raspberry sauce.

• Vegan/Gluten-Free: Use vegan cream cheese, plant-based butter, coconut cream, and gluten-free Oreos.