Begin by finely crushing the Oreo cookies in a food processor or by placing them in a zip-top bag and using a rolling pin. Mix the cookie crumbs with melted butter until fully combined, then press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for about 15 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy, taking about 2-3 minutes. Gradually add the sugar and vanilla extract, mixing until well combined. Gently fold in the whipped cream until the mixture is fluffy and airy. Add blue food coloring to achieve the desired vibrant hue.

Carefully fold crushed Oreo cookies into the mixture with a spatula, ensuring they’re evenly distributed.

Pour the cookie-chunk mixture over the chilled crust, using a spatula to smooth the top evenly. Cover and refrigerate for at least 4 hours.

Once set, carefully remove the sides of the springform pan. Slice the cheesecake and decorate as desired.