Begin by crushing approximately 24 Oreo cookies into fine crumbs using a food processor or a sealed plastic bag and a rolling pin. In a bowl, combine the crumbs with 1/2 cup of melted unsalted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Freeze the crust for about 10 minutes to set.

In a large mixing bowl, beat 16 ounces of softened cream cheese with a hand mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 cup of granulated sugar and 1 teaspoon of pure vanilla extract, continuing to mix until fully incorporated.

In another bowl, whip 1 cup of heavy cream until stiff peaks form, which should take about 3-5 minutes. Gently fold the whipped cream into the cream cheese mixture using a spatula.

Next, add blue food coloring to the cream cheese mixture, mixing until you achieve your desired vibrant shade of blue. Gently fold in 1 cup of crushed Oreo cookies.

Carefully pour the creamy filling over the chilled crust in the springform pan. Use a spatula to smooth the top.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, though overnight is preferable.

Once chilled and set, remove the cheesecake from the springform pan. Slice it into wedges and consider garnishing with additional crushed Oreos, whipped cream, or colorful sprinkles for presentation.