To a large mixing bowl, beat the softened cream cheese and unsalted butter for 2-3 minutes, using a handheld mixer on medium speed, until light and fluffy with no lumps remaining.

To the cream cheese mixture, add the granulated sugar and vanilla extract. Beat again for 1-2 minutes or until the mixture is smooth.

Add the all-purpose flour and mix on low speed just until fully combined. The batter will be very thick.

Using a rubber spatula, fold in the roughly chopped oreo cookies until evenly distributed, being careful not to break up the cookie pieces too much. The fine crumbs will make your batter more of a darker black color and not the contrasting light batter with the darker cookie pieces showing throughout.

Cover the bowl of oreo cheesecake cookie dough with plastic wrap and refrigerate for 30-45 minutes or until firm.

Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.

Using a 2 tablespoon cookie scoop, scoop out a level amount of cookie dough and place it onto the prepared baking sheet. Repeat until 12 cookie dough balls have been scooped and placed approximately 2 inches apart on the baking sheet. Using your finger tips, or the palm of your hand, flatten the cookie dough balls to between ¼ and ½ inch thickness and 2 inches in width. Place the remaining cookie dough back into the refrigerator to stay cold.

Bake for 13-15 minutes or until lightly golden around the edges of the cookies. Remove the baking sheet from the oven and allow the cookie to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Repeat steps 7 and 8 until all the cookies have been baked and cooled.