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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