Preheat your oven to 325°F (160°C).
Crush the Oreo cookies in a food processor until fine.
Mix the crushed cookies with melted butter until combined.
Press the mixture into the bottom of a springform pan to form the crust.
In a large bowl, beat the cream cheese until smooth.
Gradually add the granulated sugar and vanilla extract, mixing well.
In another bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture gently.
Stir in the Oreo pieces until evenly distributed.
Pour the filling over the crust and smooth the top.
Chill in the refrigerator for at least 4 hours or overnight.
Garnish with extra Oreos before serving.