Crush 24 Oreos into fine crumbs and melt 4 tablespoons of unsalted butter. Combine and press into a 9-inch springform pan. Chill for at least 10 minutes.

Beat 16 ounces of softened cream cheese until smooth, then mix in 1 cup of powdered sugar and 1 teaspoon of vanilla extract.

Whip 1 cup of cold heavy whipping cream until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the cream cheese mixture, then add 8-10 chopped Oreos.

Pour the filling into the crust, smooth the top, and add any extra toppings like mini Oreos.

Cover and refrigerate for at least 4-5 hours, ideally overnight, to set.