1. Prepare the Crust

• Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• In a medium bowl, mix the crushed Oreos with melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Use the back of a spoon or the bottom of a glass to ensure the crust is compact and even.
• Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.

2. Make the Cheesecake Filling

• In a large mixing bowl, use a hand or stand mixer to beat the cream cheese and sugar together until smooth and creamy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
• Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid overmixing, which can cause cracks in the cheesecake.
• Slowly pour in the heavy cream and vanilla extract, mixing until smooth and well combined.
• Gently fold in the roughly crushed Oreos using a spatula, ensuring they’re evenly distributed throughout the batter.

3. Assemble and Bake

• Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
• Bake the cheesecake for 55–65 minutes, or until the edges are set but the center still jiggles slightly when shaken.
• Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. This gradual cooling helps prevent cracks.

4. Chill the Cheesecake

• Once the cheesecake has cooled to room temperature, transfer it to the refrigerator. Let it chill for at least 4 hours, but overnight is best for optimal flavor and texture.

5. Add the Topping

• Before serving, garnish the cheesecake with crushed or halved Oreos and a dollop of whipped cream, if desired.