In a mixing bowl, combine the crushed Oreo cookies and melted butter until well mixed. Press this mixture into the bottom of a 9-inch springform pan, creating an even layer. Set it in the refrigerator while you prepare the cheesecake filling.

In another large bowl, beat the softened cream cheese until it’s smooth. Gradually add in the powdered sugar and vanilla extract, mixing well until combined.

Gently fold in the whipped cream (or Cool Whip) to the cream cheese mixture. Be careful not to deflate the whipped cream too much; you want to keep that light, airy texture.

Gently fold in half of the additional crushed Oreo cookies into the cheesecake mixture for added crunch.

Pour the cheesecake filling over the chilled Oreo crust, smoothing it out evenly. Top it with the remaining crushed Oreo cookies for decoration.

Place the entire cheesecake in the refrigerator for at least 4 hours, preferably overnight. This step allows it to set and makes it easier to slice.

Once set, carefully remove the sides of the springform pan. Slice, serve, and enjoy with your family!