In a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until smooth, about 5 minutes. Scrape down the sides of the bowl.
Beat in the sugar until the cream cheese looks smooth and lighter.
Add the sour cream and vanilla extract. Beat until well combined. Scrape down the sides again.
Add the eggs one at a time, beating well after each addition.
Gently fold in the chopped Oreo cookies. Pour the mixture into the prepared springform pan.
Bake for 1 hour 15 minutes, or until the edges are set and the center is slightly jiggly.
Important: Turn off the oven, leave the oven door slightly ajar, and let the cheesecake sit in the oven for an hour.
Remove the cheesecake from the oven and let it cool completely at room temperature. This may take 4 to 6 hours. Run a knife around the edges as it cools.
Once completely cooled, wrap the cheesecake (still in the pan) with several layers of cling wrap. Chill in the refrigerator for at least 12 hours or overnight.
Make the Oreo Whipped Cream:
In a stand mixer, combine heavy cream, vanilla extract, and icing sugar. Whip on medium speed until the whisk starts to leave lines in the cream. Then whisk on high speed until stiff peaks form.
Spoon out half of the whipped cream for plain piping. To the remaining half, gently fold in crushed Oreo cookie crumbs.
Frost the Cheesecake:
Remove the cheesecake from the springform pan. Spread the Oreo whipped cream over the top and smooth with a spatula.
Pipe plain whipped cream swirls if desired. Garnish with whole Oreo cookies and sprinkle with crushed cookie crumbs.
Chill for about 15 minutes to set the cream or ganache.
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