Line the bottom of a 9-inch springform pan with parchment paper. Set aside.

Place 24 Oreo cookies in a food processor and pulse until finely ground. Alternatively, place in a zip-top bag and crush with a rolling pin. Transfer crumbs to a bowl, add melted butter, and stir until all crumbs are moistened.

Press the crumb mixture firmly into the bottom of the prepared pan, creating an even layer. Use the bottom of a flat measuring cup to compact it. Place in the freezer while you make the filling.

In a large mixing bowl, pour the cold heavy cream. Beat with an electric mixer on medium-high speed until stiff peaks form—when you lift the beater, the cream stands up straight, about 3-4 minutes. Do not overbeat, or it will turn buttery.

In a separate large bowl, whisk together the sweetened condensed milk and vanilla extract until smooth.

Gently fold one-third of the whipped cream into the condensed milk mixture using a spatula, until no white streaks remain. Then fold in the remaining whipped cream until fully combined and smooth. This is your no-churn vanilla base.

Transfer about half of the no-churn mixture (roughly 3 cups) to a separate bowl. Fold in the 1/2 cup crushed Oreos gently, just until combined. This is your cookies & cream layer.

Remove the crust from the freezer. Pour the cookies & cream mixture over the crust, spreading evenly with a spatula. Tap the pan gently on the counter to release air bubbles. Freeze for 20 minutes, until firm to the touch.

Gently spoon the remaining plain vanilla mixture over the set cookies & cream layer. Spread evenly. Sprinkle the top with extra crushed Oreos for garnish.

Cover the pan with plastic wrap and freeze for at least 6 hours, or overnight, until completely solid.

To serve, run a thin knife around the edge of the pan. Release the springform clamp. Let the cake sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Use a sharp chef’s knife dipped in hot water and wiped dry between slices.