Lightly grease or line an 8x8-inch baking dish with parchment paper.

Place the Oreo cookies in a food processor and pulse into fine crumbs.

Mix the cookie crumbs with the melted butter until evenly combined.

Press the mixture firmly into the bottom of the prepared baking dish to form an even crust.

Refrigerate the crust for 20 minutes while preparing the filling.

In a large mixing bowl, beat the softened cream cheese until smooth.

Add the powdered sugar and vanilla extract, then mix until creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Fold in the chopped Oreo cookies.

Spread the cheesecake filling evenly over the chilled crust.

Sprinkle the crushed Oreo cookies evenly over the top and add extra Oreo halves if desired.

Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

Slice into bars and serve chilled.