Mix the crushed Oreos with melted butter until combined, then press into the bottom of an 8-inch springform pan.

Blend the separate Oreos in a food processor until they become a fine crumb.

In a mixing bowl, whip the heavy cream until stiff peaks form. Add in the cream cheese and sugar, and beat until smooth.

Fold the blended Oreos into the cream mixture with a rubber spatula until well combined.

Spread the Oreo cheesecake mixture over the crust. Top with more crushed cookies and refrigerate for at least 6 hours, or overnight.