Prep the pan. Lightly grease a 9-inch springform pan or line the bottom with parchment for easy removal. Set aside.

Make the crust. Crush 24 Oreos into fine crumbs. Stir in the melted butter and a pinch of salt until the texture resembles wet sand. Press firmly into the bottom of the pan, using the bottom of a glass to compact it evenly. Chill in the fridge while you make the filling.

Whip the cream. In a cold bowl, beat the heavy cream with the powdered sugar until stiff peaks form. Do not overbeat. Place in the fridge.

Beat the cream cheese. In a separate large bowl, beat the softened cream cheese, granulated sugar, vanilla, and a pinch of salt until completely smooth and fluffy, 2–3 minutes. Scrape the bowl as needed to avoid lumps.

Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula and light strokes to keep it airy.

Add the cookies. Fold in the chopped Oreos until evenly distributed. Don’t crush them too fine—you want bite-sized pieces for texture.

Fill the pan. Spoon the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight, until firm enough to slice cleanly.

Garnish. Just before serving, add swirls of whipped cream and extra Oreos on top. A light drizzle of melted chocolate makes it extra special.

Slice and serve. Run a thin knife around the edge before unclipping the springform. Use a warm knife for clean slices, wiping between cuts.