No Bake Oreo Cheesecake

0 Blitz Oreos into fine crumbs using a food processor (or crush in a zip-top bag with a rolling pin). Mix with melted butter until the texture is like wet sand. Press into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to pack it down firmly. Chill in the fridge while you make the filling.
1 In a cold mixing bowl, whip the heavy cream to stiff peaks (you should be able to turn the whisk upside down and it holds shape). Set aside.
2 In a separate large bowl, beat cream cheese until smooth and fluffy. Add powdered sugar and vanilla and beat until fully incorporated and silky. Fold in the whipped cream gently, then stir in the crushed Oreos.
3 Spoon the filling over the chilled crust and smooth the top with a spatula. Add extra Oreo chunks on top if you want that extra flair.
4 Cover and refrigerate for at least 6 hours, preferably overnight, until firm and sliceable.
5 Carefully remove from the springform pan, slice, and enjoy cold. Pro tip: run your knife under hot water for clean cuts!