• Preheat the oven to 325 degrees. Spray an 8" to 9" springform pan with nonstick baking spray and set aside.
• Add the Oreos to a blender and pulse until they are a fine crumb.
• Combine the Oreo crumbs and melted butter in a bowl and mix well. Press the mixture into the springform pan to form the crust.
• Refrigerate the crust while you prepare the filling.
• Add the eggs, sugar, and vanilla to a mixing bowl and mix on high for 5 minutes.
• Add the cream cheese to the bowl and mix on high for 3 minutes.
• Add the remaining ingredients and mix for another 3 minutes. The mixture will be super creamy.
• Pour the mixture into the prepared crust.
• Place the springform pan on the middle rack in the middle of the oven. Bake for 50-65 minutes.
• The center of the cheesecake will still jiggle a little.
• Allow the cheesecake to cool on the counter for an hour.
• Refrigerate the cheesecake for at least 4 hours, or overnight.
• If desired, spread vanilla buttercream over the top. Use a piping bag to pipe swirls of chocolate buttercream. Garnish with additional Oreos.
• Slice and enjoy!

Vanilla and Chocolate Buttercream

• Add the softened butter, vanilla, powdered sugar, and oat milk to a bowl and mix until smooth and creamy.
• Remove 1/2 cup of the vanilla buttercream and set aside.
• Add the espresso powder and cocoa powder to the larger bowl of buttercream and mix well to combine.