Prepare the crust: In a food processor or a zip-top bag, crush the Oreo cookies into fine crumbs. Combine the crushed Oreos and melted butter in a bowl and mix until well coated.

1. Press the cookie mixture into the bottom of a 9×9-inch baking dish (or a similar-sized dish) to form an even crust. Press it down firmly using the back of a spoon. Place the dish in the refrigerator to chill for about 30 minutes to set the crust.
2. Prepare the filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream with 1 tablespoon of sugar until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread this creamy filling evenly over the chilled Oreo crust.
4. Top the dessert: Sprinkle the chopped Oreo cookies over the top of the cheesecake filling. Optionally, add a dollop of whipped cream to the top for extra fluffiness.
5. Chill: Refrigerate the Oreo Yum Yum for at least 4 hours, or overnight for the best results, to allow it to firm up and set.
6. Serve and enjoy: Once set, slice the dessert and serve chilled. Enjoy the creamy, Oreo-packed goodness!