Blitz 200g bag oreo cookies in a food processor and mix with the melted butter.
Press in a 9-inch springform pan about ½ way up the edge of the pan, chill in the fridge while you make the filling.
Place 150g of oreo cookies into a large zip-lock bag, crush them with a rolling pin or other hard object and keep aside.
In a large bowl with an electric mixer, whip the whipping cream until stiff, then add the cream cheese and icing sugar, mix until combined.
Finally, add the crushed oreo cookies, fold them in and spread the filling into the prepared crust, chill for at least 5-6 hours or overnight.
Once chilled, remove from the tin and decorate with the rest of your oreo cookies. Slice and serve cold.