Place the Oreo cookies in a food processor and pulse into fine crumbs. Mix with melted butter until combined. Press the mixture into the bottom of a springform pan to form an even crust. Chill while preparing the filling.

In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla extract. Continue mixing until creamy and lump-free.

In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Stir in the roughly crushed Oreo cookies. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

Refrigerate the cheesecake for at least 4 hours or until firm. Before serving, top with whipped cream, crushed Oreo cookies, and mini Oreos as desired.