Start by crushing the 14 ounces of Oreos in your food processor until they resemble fine crumbs. You can also place them in a zip-top bag and crush them with a rolling pin if you don’t have a food processor. Once you have your crumbs, transfer them to a mixing bowl and add the 8 tablespoons of melted salted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.
Press the Oreo crumb mixture firmly into the bottom of your springform pan. Use the back of a measuring cup or your fingers to pack it tightly. Place the pan in the refrigerator while you prepare the cheesecake filling, allowing the crust to set.
In a large mixing bowl, beat the 16 ounces of softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the 1 cup of powdered sugar and continue mixing until well combined. Add the 1 teaspoon of vanilla extract, mixing until incorporated.
In a separate bowl, whip the 1 cup of heavy whipping cream until stiff peaks form. This will give your cheesecake its light and airy texture. Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream; you want it to stay fluffy.
Once the whipped cream is fully incorporated, pour the cheesecake filling over the prepared Oreo crust in the springform pan. Use a spatula to smooth the top, ensuring an even layer. For a decorative touch, you can reserve a few crushed Oreos to sprinkle on top.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait. This allows the cheesecake to firm up and makes it easier to slice.
Once chilled, carefully remove the sides of the springform pan. Slice the No-Bake Oreo Cheesecake into wedges and serve. You can top each slice with whipped cream and extra Oreo crumbs for a stunning presentation.
