To make the crust:

1. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
2. Grind the whole Oreo cookies, including the filling, in a food processor until they form fine crumbs.
3. Add the melted butter and mix with a fork until the crumbs are evenly moistened.
4. Press the mixture into the bottom of the springform pan and about 1 inch up the sides. Place the pan in the refrigerator or freezer to firm while preparing the filling.

To make the filling:

1. Beat 1 1/3 cups heavy whipping cream until soft peaks form. Add 3/4 cup powdered sugar and continue beating until very stiff peaks form. Set aside.
2. In a separate large bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and well combined.
3. Fold the whipped cream into the cream cheese mixture in two or three additions until evenly combined.
4. Gently fold in the Oreo crumbs, then fold in the chopped Oreos.
5. Spread the filling evenly over the chilled crust and smooth the top.
6. Refrigerate until firm for at least 5–6 hours, preferably overnight.

For decoration:

1. Beat the remaining 3/4 cup heavy whipping cream with 1/3 cup powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
2. Carefully loosen and remove the springform pan ring. Transfer the cheesecake to a serving plate.
3. Pipe whipped cream around the edge of the cheesecake. Place Oreo halves between the whipped cream swirls and sprinkle with Oreo crumbs.
4. Keep refrigerated until ready to serve.