Crush the Oreo cookies in a food processor until they become fine crumbs or place them in a resealable bag and roll over the bag with a rolling pin.

Mix the crushed cookies with the melted butter until combined, then press the mixture into the bottom of a 9-inch springform pan to form the crust.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the powdered sugar and continue to beat until well incorporated.

Mix in the vanilla extract and salt.

Carefully fold the whipped cream into the cream cheese mixture until well combined.

Pour the cheesecake filling over the Oreo crust in the pan and use a spatula to smooth the top.

Sprinkle some crushed Oreos on top for added flair.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until firm. Overnight chilling is preferable.

Once set, remove the cheesecake from the springform pan, slice, and serve. Add extra whipped cream or crushed Oreos for decoration if desired.