Prepare the crust: In a medium bowl, combine Oreo crumbs and melted butter. Stir until crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon to press it firmly. Refrigerate while preparing the filling.

Make the filling: Beat cream cheese and sugar together in a large bowl until smooth. Add vanilla extract and continue to beat until incorporated.

In a separate bowl, beat the cold heavy whipping cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.

Stir in the Oreo crumbs and chopped Oreos (if using). Pour the filling into the prepared crust and spread evenly. Refrigerate for at least 4 hours or overnight for best results.

Make the whipped cream topping: Beat the cold heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.

Once the cheesecake is fully set, spread the whipped cream topping over the top. Sprinkle with additional Oreo crumbs and place Oreo halves on top for decoration, if desired.