Finely crush your golden oreos, you don't want any big pieces in this. Mix with the melted butter and then press into your ungreased springform pan. Use the bottom of a measuring cup to keep the bottom even. Bake for 10 minutes. Let cool completely.
Cheesecake filling
In a stand mixer with the whisk attachment, whisk the heavy cream for about 5 minutes until you have stiff peaks. Set aside.
In a stand mixer with the paddle attachment, beat the cream cheese until completely smooth - you don't want any lumps at all.
Sift your icing sugar into the cream cheese and add your vanilla. Beat on medium-high until incorporated and smooth.
Use a rubber spatula to fold in your cream cheese until incorporated, then add in your crushed Oreos.
Pour the filling into your cooled springform pan. Use a small offset spatula to smooth out the top. Cover in plastic wrap and keep in the fridge overnight. 6 hours is fine but it will slice better if kept in the fridge for 12 hours.
Whipped Cream
In a stand mixer with the whisk attachment, whip the cream on medium-high speed for 5 minutes until you have stiff peaks. Add in the vanilla and whip for another 15 seconds. Use immediately.
I decorated my cheesecake with whipped cream around the sides, then I sprinkled over rainbow sprinkles and some more crushed oreos.
Notes
Heavy Cream: If you're based in the UK, use double cream.Cream Cheese: your cream cheese must be at room temperature, otherwise it'll be too lumpy. If you're based in Europe and your cream cheese comes in tubs, it will have a higher moisture content. Scoop out your cream cheese into a bowl and then pat it down with a paper towel to remove that moisture. Storage: Keep your cheesecake in the fridge for up to 4 days. It does not freeze well.