Remove the filling from 12 Oreo cookies and set aside. Crush all 36 cookies (including the ones with filling) into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

In a large bowl, beat the softened cream cheese until smooth. Add the reserved Oreo filling, powdered sugar, and vanilla extract. Mix until fully combined.

Gently fold in the whipped heavy cream until the mixture is light and fluffy.

In an 8x8-inch dish, press half of the crushed Oreos into the bottom to form an even layer.

Spread the cream cheese mixture evenly over the cookie crust.

Top with the remaining crushed Oreos, pressing lightly to adhere.

Refrigerate for at least 4 hours or until firm. Slice and serve chilled.