Pulse oreo cookies, then add the butter and pulse together to form crumbs.
Place ⅓ of the crumbs in a 9-inch Springform tray and smoothen out to form crust. Refrigerate the tray.
In a bowl whisk 225g of cream cheese and 1 tsp of vanilla till smooth and soft.
In a large bowl, in ice bath, whip 1 cup of whipping cream and gradually add ⅓ of icing sugar, till stiff peak.
Gradually add in the whipping cream to to the cheese mixture and fold carefully.
Pour in the mixture and smoothen out. Then put in freezer for 30 minutes.
After freezing take out tray and add ½ of remaining Oreo crumbs on the cheesecake and smoothen out. Place tray in fridge.
Meanwhile make the rest of the cream cheese filling as before.
Pour the second batch of filling onto the new crust layer and freeze for another 30 minutes.
Take tray out of freezer and add in the remaining cookies crumbs on top and smoothen out.
Refrigerate the cheesecake for minimum 6 hours to overnight.