To start, crush 18 Oreos into fine crumbs using a food processor or zip-top bag and rolling pin. Mix the crumbs with melted butter until they resemble wet sand. Press this mixture firmly into the bottom of an 8x8-inch baking pan lined with parchment paper. Pop it in the fridge while you prepare the filling.

In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, vanilla extract, and eggs one at a time, ensuring each egg is fully incorporated before adding the next. Finally, fold in the heavy whipping cream gently.

Pour the cheesecake filling over the chilled Oreo crust, spreading it evenly with a spatula. Crush the remaining 6 Oreos coarsely and sprinkle them on top for added crunch. Bake in a preheated oven at 325°F (165°C) for 30 minutes or until the center is set but still slightly jiggly. Let it cool completely before slicing into squares.