✓ Preheat oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper and coat it lightly with butter.

✓ Crush Oreos finely in a food processor or using a rolling pin on a plate until you have about one cup of crumbs. Set aside.

✓ In a large mixing bowl, combine the crushed Oreo crumbs with melted unsalted butter (1/2 cup) and mix well to form a crumbly mixture.

✓ Press this mixture firmly into the bottom of your prepared springform pan. Bake at 350°F (180°C) for about 10 minutes, until lightly golden brown. Allow it to cool on a wire rack while you prepare the filling.

✓ In another large bowl, beat the softened cream cheese (16 ounces) until smooth and creamy. Gradually add powdered sugar (1 cup) and vanilla extract (1 teaspoon), mixing well after each addition.

✓ Slowly pour in cold heavy cream (2 cups) while continuously stirring to combine all ingredients smoothly.

✓ Once everything is well mixed, gently fold in about 8 crushed Oreo cookies for a pretty texture.

✓ Pour the mixture into the cooled crust and smooth out the top with a spatula.

✓ Bake at 350°F (180°C) for another 45-50 minutes or until the edges are set but still slightly jiggly in the center. This ensures it’s not overcooked.

✓ Allow the cheesecake to cool completely on a wire rack, then refrigerate for at least 4 hours before serving.