Mix the finely crushed Oreo cookies with the melted unsalted butter until the texture resembles wet sand, with no dry crumbs remaining. Press the mixture firmly into the bottom of a 9-inch springform pan, then refrigerate until set.

Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps. In a separate bowl, whip the heavy whipping cream to stiff peaks, then fold it into the cream cheese mixture in two additions until fully combined and airy.

Pour the filling over the chilled crust and smooth the top with an offset spatula, so the surface is even. Cover and refrigerate for at least 6 hours or overnight until fully set.

Before serving, pipe whipped cream around the edge in a starburst pattern to form a fireworks border. Scatter the red and blue star sprinkles across the center, then dust with crushed Oreos in a fireworks burst pattern for a bright, patriotic look.