Make the crust. Add 24–26 Oreos to a food processor and pulse into fine crumbs. Pour in the melted butter and pulse until the mixture looks like damp sand. If you don’t have a processor, place cookies in a zip-top bag and crush with a rolling pin, then mix with butter in a bowl.

Press the crust. Pour the mixture into a 9-inch pie dish. Use the bottom of a measuring cup to press it firmly into the bottom and up the sides. A tight, even pack helps the crust hold together.

Chill the crust. Refrigerate for 20–30 minutes to set while you prepare the filling. This keeps the crust crisp once the creamy filling goes in.

Whip the cream. In a cold bowl, beat the heavy cream and granulated sugar until medium-stiff peaks form. Don’t overbeat; you want it fluffy and smooth. Set aside.

Make the cream cheese base. In another bowl, beat the softened cream cheese, powdered sugar, vanilla, and a pinch of salt until very smooth and creamy, about 1–2 minutes. Scrape the bowl so there are no lumps.

Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and a light hand to keep it airy.

Add cookies. Fold in about 10–12 chopped or crushed Oreos. You can chop them coarsely for bigger chunks or crush them finer for a smoother texture.

Fill the crust. Spoon the filling evenly into the chilled crust and smooth the top with a spatula.

Chill to set. Refrigerate for at least 4 hours, or overnight for the cleanest slices. This helps the filling firm up and the flavors meld.

Garnish and serve. Top with more crushed Oreos or chocolate shavings right before serving. Slice with a sharp knife, wiping the blade between cuts for neat slices.