Place about 25-30 Oreos in your food processor or seal them in a plastic bag and crush with a rolling pin until finely ground, resembling wet sand. Set aside.
Melt the butter and pour it over the crushed Oreos. Mix everything together with a spatula until the crumbs are evenly coated and look like wet sand.
Press the Oreo mixture firmly into the bottom of a springform pan, using the back of a spoon or your fingers to create an even crust. Chill in the fridge for about 15 minutes to set.
In a large bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add sugar and vanilla, then mix until combined and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form, about 3-4 minutes. Be careful not to overwhip.
Gently fold the whipped cream into the cream cheese mixture using a spatula, combining carefully until the mixture is light and creamy with no streaks.
Pour the filling over the chilled crust, smoothing the top with a spatula for an even surface. Tap the pan lightly on the counter to release any air bubbles.
Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, ideally overnight, until the filling is set and firm.
Before serving, optionally drizzle melted chocolate or sprinkle more crushed Oreos on top for added crunch and presentation.
Carefully remove the sides of the springform pan, slice, and enjoy this creamy, crunchy, no-bake Oreo cheesecake chilled to perfection.
