Remove the bottom of a 9-inch springform pan and line it with parchment paper. The edges can overhang or fold over to the bottom. Place the sides back on and spray the inside with cooking spray.

In a food processor pulse the Oreos till they’re in a fine crumb.

Add the melted butter and pulse till combined.

Pour the Oreo crumbs into the prepared pan and press down firmly across the whole bottom and up the sides about 1 inch. Use the bottom of a measuring cup, if needed, to get it firm enough. Place in the refrigerator while you make the no-bake cheesecake filling.

Melt the white chocolate chips at 50% power in a microwave-safe bowl in 30-second increments. Stir between each time in the microwave. This will take about 2 minutes total. Do not overcook. Cool slightly while you continue with the recipe.

Using the whisk attachment beat 1 ½ cups heavy cream and 1 ¼ cups powdered sugar until stiff peaks form.

In a separate bowl, using a hand mixer beat the softened cream cheese till smooth and light.

Add the melted white chocolate and vanilla and beat again till well combined.

Scrape the cream cheese mixture into the whipped cream and gently fold the 2 mixtures together.

Add the roughly chopped Oreos in and fold together again till just barely combined.

Remove the springform pan from the refrigerator and evenly spread out the no-bake cheesecake mixture. Cover with plastic wrap and refrigerate for at least 6 hours or up to 2 days before serving.

When ready to serve, make the topping. Using a hand mixer or in the bowl of a stand mixer, beat together the heavy cream, powdered sugar, and vanilla extract till stiff peaks.

Remove the no-bake cheesecake from the refrigerator and carefully open the springform pan.

Transfer the cheesecake to a cake stand or plate. Dollop or pipe the whipped cream around the edges of the cheesecake and top with mini Oreos.