Remove the cream filling from 12 Oreo cookies and place it in a small bowl—we’ll add it later to the cheesecake. Set the cookies aside.

Place the Oreo cookies into a plastic bag. Crush them using a rolling pin by rolling firmly across the bag, or use a food processor for quicker results.

Reserve 2 tablespoons of the crushed cookies for later. Place the remaining crushed cookies into a large bowl, add the melted butter, and mix until well combined.

Press the cookie mixture firmly into the bottom of a springform pan to form the crust. Place the pan in the refrigerator while you prepare the cheesecake layer.

Cut the white chocolate into small pieces to help it melt evenly. Melt it using a water bath or microwave, whichever you prefer. Let the melted chocolate cool slightly.

Melt the reserved Oreo cream filling in the microwave for 15 seconds until smooth.

In a large bowl, beat the cream cheese until smooth. Add the melted Oreo cream filling and the cooled white chocolate. Mix everything together until well combined and creamy. Add the 2 tablespoons of reserved crushed Oreos and stir briefly to incorporate.

Pour the cheesecake mixture over the prepared crust. Smooth the top using a spoon or spatula.

Chill the cheesecake in the refrigerator for at least 6 hours or overnight for best results.

To decorate: finely crush 2 additional Oreo cookies. Cut a few more in half.

Sprinkle the finely crushed Oreos over the top of the cheesecake. Pipe whipped cream decoratively and top each swirl with half an Oreo cookie.

Slice, serve, and enjoy this delicious, creamy Oreo cheesecake!