Finely crush the cookies in a food processor, then add the melted butter and blend until the mixture is fully moistened. Press the crumb mixture firmly onto the bottom of a prepared 9-inch springform pan, lightly greasing the edges of the pan with cooking spray. Place the crust in the freezer while you prepare the filling.

Melt 10 ounces of white chocolate and set it aside to cool. In a medium bowl, mix the cream cheese and powdered sugar until smooth and creamy; set aside. In a separate bowl, whip the heavy cream until soft peaks form, then add the vanilla extract and continue mixing until stiff peaks form. Gently fold the cream cheese mixture into the whipped heavy cream on low speed just to combine. Add the melted chocolate and mix on low speed until well incorporated. Spread the white chocolate cheesecake filling evenly over the crust and set in the fridge to firm up.

Place the chocolate chips in a bowl. Heat the heavy cream just until it begins to simmer, then pour it over the chocolate chips. Stir with a spatula until combined and smooth. Allow to cool, then pour the topping over the cheesecake. Once the topping is set and cooled, run a thin knife around the sides of the springform pan to remove the sides. If desired, place half of the Oreo cookies around the edge of the cheesecake. Serve and enjoy!