Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

Combine the Oreo crumbs and melted butter in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Place the crust in the fridge while you make the filling.

In a large mixer bowl, beat the cream cheese, granulated sugar, and vanilla extract together until well combined and smooth. Set aside.

In another large mixer bowl, add 1 1/4 cups of cold heavy whipping cream and 3/4 cup powdered sugar. Whip on high speed until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture in two parts until well combined.

Gently fold the 1 1/2 cups of Oreo crumbs and chopped Oreos into the cheesecake filling.

Spread the Oreo cheesecake filling evenly over the prepared crust and refrigerate the cheesecake until firm, 5-6 hours or overnight.

Once the cheesecake is firm, add the remaining 3/4 cup heavy whipping cream, 6 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract to a large mixer bowl. Whip on medium speed until stiff peaks form.

Remove your cheesecake from the springform pan and set it on a plate or serving platter. Pipe the whipped cream around the rim of the cheesecake.

Place Oreo halves between each whipped cream swirl and finish it off with a sprinkle of Oreo crumbs.

Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 4-5 days.