Crush the Oreo cookies into fine crumbs and mix with melted butter until it resembles wet sand.
Press the mixture into a lined springform pan to form the crust, then refrigerate.
Whip cold heavy cream to stiff peaks and set aside.
Beat cream cheese and powdered sugar until smooth and creamy.
Fold the whipped cream gently into the cream cheese mixture to keep it airy.
Add chopped Oreo pieces and fold again for texture.
Spread the filling evenly over the chilled crust and smooth the top.
Add Oreo crumbs or cookie halves on top for decoration.
Chill for 4–6 hours, or overnight for the best set and clean slices.
