Prepare the Oreo Crust:

1. Grease a 20 cm (8-inch) springform pan. For easier removal, line the bottom with a circle of parchment paper.
2. Place the whole Oreo cookies (cream filling included) in a food processor. Pulse until you have fine, even crumbs.
3. In a medium bowl, mix the Oreo crumbs with the melted butter until the mixture resembles wet sand and holds together when pressed.
4. Press the mixture firmly and evenly into the bottom and up the sides of the prepared pan. Place in the refrigerator to chill while you make the filling.

Make the Vanilla Bean Filling:

1. In a large bowl, sift the powdered sugar over the room-temperature cream cheese. Using a silicone spatula (not a whisk), gently fold and press the two together until completely smooth and lump-free.
2. Scrape the seeds from the 4 fresh vanilla beans and fold them into the cream cheese mixture until evenly distributed.
3. In a separate, clean, dry bowl, whip the cold heavy whipping cream using a whisk, hand mixer, or stand mixer. Whip only until soft peaks form—do not over-whip, or it can become grainy.
4. Gently fold the whipped cream into the cream cheese and vanilla mixture with the spatula. Fold until no white streaks remain and the filling is uniform. Be careful not to deflate the mixture.

Assemble & Chill:

1. Remove the crust from the refrigerator. Pour the filling into the crust and smooth the top with an offset spatula or the back of a spoon.
2. Cover the pan loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This is essential for the cheesecake to set properly.

Serve:

1. Once fully set, run a thin knife around the edge of the pan to loosen it, then carefully release the springform ring.
2. For the best flavor and texture, let the cheesecake sit at room temperature for about 10 minutes before slicing.
3. For clean slices, dip a sharp knife in hot water and wipe it dry between each cut.
4. Garnish with extra Oreo crumbs or a sprinkle of sea salt if desired. Serve and enjoy!