Allow the cream cheese to come to room temperature so it's very soft.

With a hand mixer, beat the two packages of room-temperature cream cheese until fluffy and creamy. 

Add the powdered sugar and continue beating. 

Add the vanilla and continue beating. 

Set this cream cheese mixture aside.

Chop up 10 Oreos into bite-size pieces. 

Add the heavy cream to a new bowl. Use a whisk or a hand mixer with clean beaters to whip the heavy cream into stiff peaks. I like to use an immersion blender, too, as it works quickly, but watch it carefully, as the cream can quickly turn to butter.

Fold in the whipped cream and chopped Oreos to the bowl with the cream cheese mixture. Incorporate without overmixing. 

Using a rubber spatula, transfer the filling to your Oreo pre-made crust. Spread evenly, keeping the filling toward the center and not going over the sides of the crust. 

Chop up the remaining Oreos for the topping. 

Sprinkle the topping over the cheesecake.

Refrigerate for at least two hours, but overnight is better. If served immediately, the filling will be loose.