3(8 oz.)packages full-fat cream cheese, softened to room temperature
Line the bottom of a 9 or 10" springform pan with parchment paper and spray the inside with non-stick spray.
Make the Crust:
Add the Oreo cookies to the bowl of a food processor and pulse into very fine crumbs. Mix in the melted butter until combined and then pour the crust mixture into the springform pan. Use the bottom of a glass or measuring cup to pack the crust mixture down tightly and evenly into the bottom and slightly up the sides of the pan. Keep the crust in the fridge while you make the filling.
Make the Filling:
In a medium, clean glass bowl, add the cold heavy whipping cream and use an electric mixer to whip it for about 1 minute or until it's starting to thicken. Add the vanilla extract and ½ cup of granulated sugar and continue to whip until very thick. About 1-2 minutes.
In a separate, large bowl, add the softened cream cheese and the remaining ¾ cup of granulated sugar. Use an electric mixer to mix until smooth with no lumps. Add the whipped cream and mix until combined and smooth.
Add the 10 Oreo cookies to a food processor and pulse into crumbs (or add them to a plastic bag and use a rolling pin to crush them into crumbs). Add the Oreo crumbs to the filling mixture and mix until evenly combined.
Pour the filling into the Oreo crust and use a spatula to spread it out smoothly and evenly in the pan. Cover the pan with plastic wrap and refrigerate or freeze the cheesecake overnight before slicing and serving.
Leftovers last, covered, in the fridge for up to 3 days. Freezing the cheesecake makes it easier to get a clean slice. It also tastes delicious!