For the Golden Oreo Crust

1. Line an 8 or 9 inch round pan, preferable springform, with parchment paper.
2. Crush Oreos into fine crumbs using a food processor, blender, or by being incredibly thorough when crushing Oreos in a plastic bag with a rolling pin or fork.
3. Melt butter in the microwave, stirring in 30 second intervals, or melt in a small saucepan over the stove. Allow the melted butter to cool for at least 3 minutes before using.
4. Combine Oreo crumbs and melted butter together before using your hands, a knife, or the back of a spoon to pack the mixture into the bottom of your prepared pan. Place the pan in the freezer for 5-10 minutes while you prepare the cheesecake.

For the No-Bake Cheesecake

1. In a large bowl with a hand mixer or in the bowl of your electric mixer that is fitted with a paddle attachment, beat softened cream cheese for about 2 minutes on medium speed until smooth, creamy, and light.
2. Add the powdered sugar and beat for another 2 minutes. Scrape down the sides of the bowl to make sure that the cream cheese and powdered sugar fully combine.
3. Mix salt and vanilla extract into the batter.
4. In another large bowl, beat heavy whipping cream and 2 tablespoons (16g) of powdered sugar together using an electric mixer on medium speed until medium peaks form. The mixture will be bubbly and then turn smooth, creamy, and almost foamy. It may take a few minutes, but be patient. A beater removed from the mixture will create a peak that stands with a slight curl.
5. Mix the heavy whipping cream mixture into the cream cheese mixture until smooth and fully combined.
6. Pour the cheesecake mixture into your prepared pan with the crust. Push additional crushed Oreos into the top of the cheesecake before covering the pan to maintain freshness. Allow the cheesecake to set in the fridge for at least 8 hours before serving.

For the Whipped Cream + Decoration

1. Right before serving, beat heavy whipping cream and powdered sugar together on medium speed with an electric mixer until peaks form. Just as with the whipped cream mixed into the cheesecake, a beater removed from the mixture will create a peak that stands with a slight curl.
2. Transfer the whipped cream to a piping bag or zippable plastic bag with the corner snipped off for greater control if desired.
3. Decorate with whipped cream and additional Golden Oreos as desired.
4. Store the cheesecake tightly covered or in an airtight container for up to 5 days in the fridge or 4 months in the freezer.