Take 12 oreo cookies and crush them; this can be done in a food processor, with your hands directly in a bowl or using a rolling pin having the cookies inside a zip lock bag and beating them.
Place the cream cheese with the powdered sugar and vanilla extract in a large bowl and beat with an electric mixer or hand whisk for 1 minute until soft.
Add the whipping cream and beat for 4-5 minutes more until stiff peaks form (it is important not to overbeat because the cream will turn like custard)
Once the cream is ready, take a deep rectangular mold of approximately 13 inches (33 cm) x 9 inches (22 cm) and form a layer with half of the whole oreo cookies. Add half of the cream on top and spread with a spoon so that it evenly covers the entire surface.
Repeat the previous step to form another layer of oreo cookies with another layer of cream on top. At the end, add the crushed oreo cookies and cover the mold with plastic wrap and refrigerate for 8 hours for it to firm up before eating.