Step 1: Prepare the Springform Pan
Line the bottom of a 9-inch springform pan with parchment paper for easier removal. Make sure the pan is secure with no gaps where filling could leak through. You can also wrap the outside bottom with aluminum foil for extra insurance against leaks.

Step 2: Make the Oreo Crust
Place 24 Oreo cookies (including the cream filling) in a food processor and pulse until you have fine, even crumbs. You should have about 2 cups of crumbs. Transfer to a medium bowl, add the melted butter and a pinch of salt, and stir until the mixture resembles wet sand and holds together when pressed. The butter should coat all the crumbs evenly.

Step 3: Press the Crust
Pour the Oreo crumb mixture into your prepared springform pan. Using the bottom of a measuring cup or glass, press the crumbs firmly and evenly across the bottom and about 1 inch up the sides of the pan. The firmer you press, the better it will hold together. Place in the refrigerator while you prepare the filling.

Step 4: Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes until completely smooth, light, and fluffy with no lumps remaining. Scrape down the sides and bottom of the bowl several times to ensure even mixing. This step is crucial for a lump-free cheesecake.

Step 5: Add Sugar and Vanilla
Add the powdered sugar and vanilla extract to the cream cheese. Beat on medium speed for another 1-2 minutes until fully incorporated and the mixture is smooth and creamy. The sugar should be completely dissolved with no grittiness.

Step 6: Whip the Heavy Cream
In a separate clean, cold mixing bowl, beat the cold heavy whipping cream with clean beaters on high speed until stiff peaks form. This takes about 3-4 minutes. The cream should stand up in peaks when you lift the beaters and hold its shape without falling. Don’t overbeat or you’ll end up with butter!

Step 7: Fold in the Whipped Cream
Using a rubber spatula, gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then add the remaining whipped cream and fold gently until just combined with no streaks remaining. Use a folding motion (cut down through the center, across the bottom, and up the side) rather than stirring to maintain the airiness. The filling should be light, fluffy, and uniform in color.

Step 8: Add the Oreo Chunks
Roughly chop 12 Oreo cookies into chunks—some pieces should be large, some medium, some small for varied texture. Gently fold the Oreo chunks into the cheesecake filling, distributing them evenly throughout. Reserve a few pieces for topping if desired.

Step 9: Assemble the Cheesecake
Remove the crust from the refrigerator. Pour the filling into the prepared crust, smoothing the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter a few times to release any air bubbles. The filling should come nearly to the top of the pan.

Step 10: Add Toppings and Chill
Arrange halved Oreo cookies around the edge of the cheesecake, pressing them gently into the filling. You can also create a pattern in the center with cookie pieces. Cover the cheesecake loosely with plastic wrap (don’t let it touch the surface) and refrigerate for at least 4 hours, but preferably overnight for the best texture and easiest slicing.

Step 11: Serve
When ready to serve, run a thin knife around the edge of the pan, then carefully remove the springform ring. Transfer the cheesecake to a serving plate. For the cleanest slices, dip your knife in hot water and wipe it clean between each cut. Let slices sit at room temperature for 5-10 minutes before serving for the best flavor and texture.