Blend 10 Oreo cookies and the melted butter into a coarse powder. Press this firmly into the base of your glass or cheesecake tin. Refrigerate until needed.
Using an electric beater, beat the cream until soft peaks form. No need to beat it stiff.
In another bowl. beat the cream cheese, sour cream (if using), lime juice, sugar, salt, and vanilla together until soft and fluffy (about 3 mins). Add the cream to this mixture and beat again to combine.
Crush the remaining Oreo cookies coarsely and fold into the cream cheese mixture. Gently layer on top of the biscuit base that you refrigerated. Some of the cream will stick to the sides of the glass but no worries. Once done filling up to the level you like, wipe the edges clean with the tip of a paper napkin.
Refrigerate for at least 5-6 hours and serve chilled. Since we haven't added any thickening agens to the cream cheese, the cheesecake will start melting soon after being taken out. That's fine, it's still delicious!