Crush 25 Oreos (including cream) into fine crumbs using a food processor.
Mix crumbs with melted butter until well combined.
Press firmly into the bottom of an 8-inch springform pan. Chill for 10 mins.
Beat cream cheese and powdered sugar until smooth.
Add vanilla extract and mix.
In another bowl, whip heavy cream to stiff peaks.
Gently fold whipped cream into the cream cheese mixture.
Crush the remaining 5-10 Oreos into chunks and fold into the filling.
Pour filling over the chilled crust and smooth the top.
Garnish with mini Oreos or extra crumbs.
Refrigerate for at least 4 hours (or overnight) until set.
