Mix the finely crushed Oreo cookies with the melted unsalted butter until the texture resembles wet sand, then press firmly into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling, for a firmer base.

Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps. Scrape the sides as needed so the texture stays uniform.

In a separate bowl, whip the heavy whipping cream to stiff peaks, using a clear visual cue of the peaks holding their shape. Fold the whipped cream gently into the cream cheese mixture in two additions to keep it airy.

Pour the filling over the chilled crust and smooth the top with an offset spatula, aiming for an even surface. Tap the pan lightly to release large air pockets.

Cover and refrigerate for at least 6 hours or overnight until fully set. The cheesecake is ready when the center no longer jiggles and slices cleanly.

Before serving, pipe whipped cream around the edge, creating a starburst pattern for the fireworks effect. Scatter red and blue star sprinkles across the center.

Dust the top with crushed Oreos in a fireworks burst pattern. Finish with a few extra sprinkles for a crisp red, white, and blue look.