In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Stir in the crushed Oreo cookies until evenly distributed.

Pour the mixture into a 9-inch springform pan and smooth the top with a spatula.

Refrigerate for at least 4 hours or until set.

Before serving, garnish with halved Oreo cookies and a dusting of cocoa powder.