First Step: Prepare the Oreo Crust Begin by crushing 24 Oreo cookies finely using a food processor. If you don’t have one, place the cookies in a sealed plastic bag and crush them with a rolling pin until they become uniform crumbs. Transfer the crumbs to a mixing bowl and combine with 4 tablespoons of melted unsalted or salted butter. Mix thoroughly to ensure all crumbs are moistened evenly.

Second Step: Form the Crust Press the Oreo crumb mixture firmly into the bottom and slightly up the sides (around 1 inch) of a 9-inch springform pan lined with parchment paper. Use the back of a spoon or a flat-bottomed glass to smooth and compact the crust. Place the pan in the refrigerator for at least 10 minutes to chill and firm up the crust. You can also freeze it briefly to speed up this process.

Third Step: Make the Cream Cheese Filling In a large mixing bowl, beat 450 to 680 grams of softened cream cheese using an electric mixer until smooth and creamy, about 3 to 4 minutes. Gradually add 1 to 2 cups sifted powdered sugar, then add 1 teaspoon pure vanilla extract and the optional 2 teaspoons fresh lemon juice. Continue mixing until everything is well combined and fluffy.

Fourth Step: Whip the Heavy Cream In a separate chilled bowl, whip 2 cups of cold heavy cream using an electric mixer until stiff peaks form. This step is crucial to ensure the cheesecake filling sets properly and maintains an airy texture. For detailed tips, see tips for whipping heavy cream.

Fifth Step: Combine Filling Components Gently fold the whipped cream into the cream cheese mixture, folding carefully to keep the filling light and airy. After that, fold in the 16 Oreos roughly chopped into chunks so that the cookies are distributed evenly throughout the filling.

Sixth Step: Assemble the Cheesecake Pour the finished cream cheese and Oreo filling over the chilled crust in the springform pan, spreading evenly with a spatula. Smooth the top for a clean finish.

Final Step: Chill and Serve Cover the assembled cheesecake tightly with plastic wrap or place a lid over the pan, then refrigerate for at least 4 to 5 hours, though overnight is preferred for optimal firmness and flavor melding. Just before serving, decorate the top with additional crushed mini Oreos, halved Oreos, or freshly whipped cream if desired.