Finely blend Oreo cookies in a food processor and combine with melted butter. Pour into a springform pan and pack to form a layer of Oreo crust. Place in the fridge.
Place cream cheese, sugar, and vanilla in a large bowl and beat with an electric mixer until smooth set aside.
Place the cold heavy cream in a bowl and beat with an electric whisk until you have a stiff whipped cream.
Gently fold whipped cream and crushed Oreo pieces into the cream cheese mixture with a soft spatula.
Fill the cheesecake pan with the filling, smooth the top with a spatula and place in the refrigerator for at least 4 hours.
When the cheesecake is cold, run a knife around the edges of the springform pan to release it. Then carefully remove from the pan and place on a serving plate.
Using a pastry bag and a piping bag, decorate the top of the cheesecake with the mascarpone whipped cream. Then put whole Oreo cookies and enjoy !