Preparation

Use a food processor to crush 6 oreos into fine crumbs. Alternatively, use a ziplock bag and crush until fine. Mix together with 1 tablespoon melted butter then press into a small loaf pan (I used a small square pan) and refrigerate for 10 minutes while you make the filling in the next step.

In a small mixing bowl, whip the cream cheese until smooth. Add the heavy cream, vanilla, and sugar, beating until well combined. Break up 2-3 oreos into chunks and fold into the cream cheese mix.

Pour the filling over the chilled cookie crust and spread evenly. Add some crushed oreos on top, if desired.

Freeze for 1-2 hours or until set. Cut into squares and enjoy! You can keep these either in the fridge or the freezer once sliced - the freezer version tastes more ice cream-y and the fridge version tastes more creamy and like regular cheese cake.