Combine melted butter and 1 300 gram package of Oreo cookies (25 cookies) in a food processor. Process until smooth and starts to stick together.
Press into a 9″ Springform pan and about 1/2″ up the sides.
Filling:
In a medium bowl, combine white chocolate chips and 1/4 cup cream. Microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Set aside.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and melted white chocolate and beat until combined.
Add remaining 1 cup cream, and beat on low until incorporated, then beat on high speed until thickened and fluffy (3-4 minutes). Don’t stop until it has thickened!
Reserve 5 Oreo cookies for garnish, and place the remaining 20 into a large zip-top bag. Crush with a rolling pin or other hard object and stir into cheesecake filling.
Spread into prepared crust, cover, and chill for at least 5-6 hours or overnight.
