Use parchment paper to line a 9-inch square cake pan.

In a medium bowl, stir together the crushed Oreos and melted butter until well blended.

Note: To crush the Oreos, you can use a food processor or put them in a plastic bag and roll with a rolling pin until you get the desired texture.

Spread the Oreo crumbs mixture in an even layer in the bottom of the pan.

Use a spoon, glass, or bottom of a measuring cup to press the mixture firmly in the pan.

Cover with plastic wrap or aluminum foil and put in the refrigerator.

Blend together the softened cream cheese, sugar, vanilla, and whipping cream. For best results, use a hand mixer or stand mixer on medium speed to make sure the cream cheese mixture is smooth with no cream cheese lumps.

Fold in the chopped Oreo cookies.

Remove the crust from the refrigerator and pour the cheesecake filling onto the crust, spreading to make an even layer.

Cover again and place in the refrigerator. The cheesecake will be lightly set at 4 hours, but for best results, wait at least 6 hours or overnight before serving.

When you are ready to serve, cut the cheesecake into squares, add toppings, and enjoy.