Mix the finely crushed Oreo cookies with the melted unsalted butter until it looks like wet sand, then press it firmly into the bottom of a 9-inch springform pan. Refrigerate for 20 minutes to set, and look for a compact, even crust layer.

Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps. Scrape the bowl as needed so the mixture is uniform and glossy.

Whip the heavy whipping cream in a separate bowl to stiff peaks, then fold it gently into the cream cheese mixture in two additions. Continue until you no longer see streaks of white cream.

Pour the filling over the chilled Oreo crust and smooth the top with an offset spatula. Watch for an even, level surface without air pockets.

Cover and refrigerate the cheesecake until fully set for at least 6 hours or overnight. The center should jiggle very slightly or feel firm when tapped.

Pipe whipped cream around the edge of the cheesecake in a starburst pattern before serving. Stop when the border looks thick and textured.

Scatter red and blue star sprinkles across the center, then dust with crushed Oreos in a fireworks burst pattern. Use a light hand so the topping forms a clear burst shape.