In a large mixing bowl, beat the softened cream cheese until smooth and creamy with no lumps remaining.

Add powdered sugar and vanilla extract, then mix until fully combined.

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

Gently fold the whipped cream into the cream cheese mixture until light, fluffy, and fully incorporated.

Spread a thin layer of cream filling onto the bottom of a 9x13-inch dish or deep serving pan.

Arrange a layer of Oreo cookies evenly over the cream filling.

Spread another layer of cream filling over the Oreo cookies, smoothing it gently with a spatula.

Repeat the layers of Oreos and cream filling until all ingredients are used, finishing with a thick layer of cream on top.

Sprinkle crushed Oreo cookies over the top of the cake.

Decorate with whole Oreo cookies around the edges if desired.

Cover and refrigerate the cake for at least 6 hours, or overnight, until the cookies soften into a cake-like texture.

Slice and serve chilled for the best flavor and texture.