CRUST
1 1/2 cups finely chopped OREOS (about 15 cookies, use food processor)
2 tablespoons butter or oleo, softened

FILLING
3 - 8oz. packs of cream cheese
1 cup sugar
3 eggs
1 cup whipping cream
2 tablespoons butter
2 teaspoons vanilla
8-10 coarsely chopped OREOS (about 1 cup)

Preheat oven to 325 degrees. In a medium bowl, mix crushed OREOS with butter or oleo and mix well. Press mixture into ungreased 10 inch springform pan and work up the sides. Refrigerate at least 15 minutes.
In large bowl beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs (one at a time) beating until blended. add whipping cream, butter and vanilla, beat until smooth. Stir in chopped cookies with wooden spoon and pour filling into prepared crust.
Bake at 325 for 50 - 60 minutes, or until edges are set. Turn oven off and open oven door at least 4 inches and let cake sit in oven for approximately 30 minutes, or until center is set. remove from oven, cool to room temperature on wire rack. Remove springform sides and refrigerate overnight. Serve with whipped topping.