Make the Oreo Crust:
Using a food processor, finely grind the Oreo cookies. Reserve 1 cup of the ground Oreo crumbs for the cheesecake filling.
Melt the butter in the microwave for 30-45 seconds. Lightly brush an 8″x8″ square baking pan with some melted butter. Line the pan with parchment paper, ensuring the ends drape over the sides for easy removal later. Brush the paper with more butter and line it with another piece of parchment paper placed crosswise.
In a mixing bowl, combine the remaining melted butter with the ground Oreos. Mix well with a fork.
Pour the Oreo mixture into the prepared baking pan and press down firmly and evenly with the bottom of a measuring cup to create the crust. Place in the refrigerator to set while preparing the filling.
Make the Oreo Cheesecake Filling:
In a stand mixer fitted with a balloon whip or using a hand mixer, beat the heavy cream, 1/4 cup of sugar, and vanilla extract together until stiff peaks form. Set the whipped cream aside.
In the same mixing bowl (no need to clean), beat the cream cheese and the remaining 1/4 cup of sugar until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until well combined. Add the reserved cup of Oreo crumbs and fold in until evenly distributed.
Pour the Oreo cheesecake filling over the chilled Oreo crust. Use a spatula to smooth the top evenly.
Cover the pan with plastic wrap and freeze the cheesecake for at least 4 hours or preferably overnight until fully set.
Once set, remove from the freezer and lift the cheesecake out of the pan using the overhanging parchment paper. Slice into bite-sized squares and serve. Enjoy!