In a blender or food processor, grind 10 Oreo cookies. You can also place the Oreos in a ziplock bag and crush them using the bottom of a cup or a rolling pin.
Transfer the crushed Oreos to a bowl, add melted butter, and mix until it reaches a dough-like texture.
Line a 6 x 6-inch container with parchment paper. Press the Oreo mixture firmly and evenly into the bottom of the pan using a spoon. Place it in the fridge while you prepare the filling.
In a bowl, add the cream cheese and whisk until smooth. Add powdered sugar and vanilla extract, then whisk until well combined.
In a separate bowl, add heavy whipping cream and whisk until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Chop a few Oreo cookies and add it to the filling. Save some chopped Oreos for the topping.
Pour the filling over the Oreo crust and spread it evenly. Sprinkle the chopped Oreos on top.
Refrigerate for at least four hours before serving.