Method:

• Begin by crushing the 25 Oreo cookies in a food processor or by placing them in a sealed plastic bag and using a rolling pin. Once the cookies are finely crushed, combine them with the melted salted butter in a mixing bowl. Stir until the mixture resembles wet sand.
• Press the cookie mixture firmly into the bottom of a 9-inch springform pan, making sure it is evenly spread and compact. This will serve as the base of your cheesecake. Place the crust in the refrigerator to set while you prepare the filling.
• In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until fully combined.
• In another bowl, whip the heavy whipping cream until stiff peaks form. This is crucial for achieving that perfect lightness in your cheesecake.
• Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Once incorporated, fold in the crushed 20 Oreo cookies until evenly distributed throughout the filling.
• Pour the cheesecake filling into the prepared crust, spreading it evenly with a spatula. Smooth the top for a polished finish.
• Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if you have the time. This will allow it to set properly and develop its flavors.
• Once set, carefully release the sides of the springform pan. Garnish with additional Oreos and whipped cream, if desired. Slice and serve to your eager guests!