Prepare the crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. Combine the Oreo crumbs with the melted butter in a bowl. Mix well. Press the mixture firmly into the bottom of a 9-inch springform pan.

Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, beating 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. Stir in the coarsely crushed Oreo cookies.   

 

Assemble the cheesecake: Pour the filling over the prepared Oreo crust. Smooth the top with a spatula.

Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.   

 

Garnish and serve: Before serving, garnish with crushed Oreos, whipped cream, chocolate sauce, or fresh berries, if desired. Carefully remove the sides of the springform pan and slice the cheesecake into wedges.