Prepare your springform pan. First flip the base of an 8-inch springform pan so that there isn’t any lip on the bottom anymore.
Spray with non-stick spray and line the bottom with a square sheet of parchment paper, you don't need to trim the parchment paper to fit. Simply place a square sheet of parchment on the bottom of your springform pan and clip in the sides.
The next thing is to line the sides with strips of parchment paper. This is optional but it does help to make it really easy to remove your cheesecake from the pan later.
Prepare your cookie crust. Add Golden Oreo cookies to your food processor and process into crumbs.
Add melted butter and process again until the butter is well mixed in with the crumbs.
Transfer the cookie crumbs to your prepared 8-inch springform pan. Use the bottom of a measuring cup or glass to press down on the cookie crust from the top, to pack it in tightly and make the top of the crust really smooth.
Place the crust into the freezer while you work on your filling.
Prepare the cheesecake filling. Add cream cheese, sour cream, powdered sugar and vanilla extract to the bowl of your stand mixer and beat together until smooth.
Pour in the heavy cream and beat in until thickened and it has stiff peaks like whipped cream.
Add chopped Golden Oreo cookies and fold in. Spread the cheesecake filling out over the top of the cookie crust and smooth down.
Place into the fridge to set for at least 6-8 hours and preferably overnight.
When the cheesecake has set, use the parchment overhang at the bottom of your springform pan to easily slide the cheesecake from the springform pan onto your cake stand and then remove the parchment paper.
Decorate. Sprinkle chopped Golden Oreo cookies on top of the cheesecake, slice and serve.