Oreo crust:

1. Blend the Oreo cookies in a food processor until finely ground.
2. Melt the butter in the microwave or over a double boiler.
3. Combine the Oreo crumbs with the melted butter and mix until fully coated.
4. Pour the mixture into the bottom of a 8 or 10 inch springform pan (lined with parchment paper if needed).
5. Press the crust evenly into a flat layer using the back of a spoon or glass.
6. Chill in the fridge while you prepare the cheesecake filling.

Oreo Cheesecake filling:

1. In a large bowl, mix the cream cheese, sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
2. In a separate bowl, whip the cold heavy cream until stiff peaks form.
3. Gently fold the whipped cream and Oreo chunks into the cream cheese mixture using a flexible spatula.
4. Pour the mixture over the chilled Oreo crust and smooth the top with an offset spatula.
5. Refrigerate for at least 4 hours, or until fully set.

Whipped cream frosting:

1. In a bowl, combine the cold heavy cream, powdered sugar, and vanilla extract.
2. Beat with an electric mixer on medium speed until stiff and fluffy.
3. Carefully unmold the cheesecake.
4. Transfer the whipped cream to a piping bag fitted with a decorative tip and pipe swirls on top.
5. Garnish with whole Oreo cookies and a sprinkle of crushed Oreos.