Step 1: Prepare the Pan and Whip the Cream
Lightly grease the bottom of your 9-inch springform pan. Line the bottom with a round of parchment paper for foolproof removal. In a large, chilled mixing bowl (or the bowl of a stand mixer), pour in the cold heavy cream. Using the whisk attachment, beat on medium-high speed until the cream begins to thicken and soft peaks form. Gradually add the sifted confectioners’ sugar, vanilla extract, and pinch of salt. Continue to beat until stiff peaks form—when you lift the whisk, the peak should hold its shape firmly and curl over just slightly at the tip. Be careful not to over-whip into butter.

Step 2: Assemble the First Layer
Spread a thin, even layer (about ½ cup) of the whipped cream onto the bottom of the prepared pan. This acts as “glue” for the first cookie layer.

Step 3: The Dipping and Layering Ritual (Optional but Traditional)
Pour the milk into a shallow bowl. For each cookie, quickly dip it into the milk for 1-2 seconds—just long enough to moisten but not so long it becomes soggy and falls apart. Shake off any excess milk. Arrange the milk-dipped Oreos in a single, tightly packed layer over the initial cream base, breaking cookies as needed to fill in gaps. You should use about 18-20 cookies per layer.

Step 4: Add the Cream Layer
Scoop about 1 ½ to 2 cups of whipped cream over the cookie layer. Using an offset spatula, spread it into a smooth, even layer that completely covers the cookies and reaches the edges of the pan.

Step 5: Repeat the Layers
Repeat the process: another layer of milk-dipped Oreos, followed by a generous layer of whipped cream. Continue this pattern until you run out of cream and cookies, ending with a final, beautiful layer of whipped cream on top. You should achieve 4-5 layers of cookies. Gently tap the pan on the counter a few times to settle the layers and remove any air pockets.

Step 6: The Final Garnish
Take the 6-8 additional Oreo cookies and place them in a zip-top bag. Crush them with a rolling pin into coarse crumbs. Sprinkle these crumbs evenly over the top of the final whipped cream layer, pressing them in gently. For a more polished look, you can also press whole or halved Oreos vertically around the inner edge of the pan before adding the final cream layer.

Step 7: The Crucial Chill
Cover the pan tightly with plastic wrap. Refrigerate for a minimum of 12 hours, but ideally 24 hours. This time is non-negotiable. It is during this long, slow chill that the magic happens: the cookies absorb moisture from the cream and milk, softening to a tender, cake-like consistency, and the whole dessert sets into a sliceable, cohesive masterpiece.

Step 8: Serve and Behold the Magic
Just before serving, run a thin knife around the inner edge of the springform pan to loosen. Carefully unclasp and remove the ring. Optionally, you can use a large spatula to transfer the cake (with the parchment paper) to a serving plate. Slice with a sharp knife, wiping it clean between cuts for neat slices. Serve chilled, and watch as everyone marvels at the beautiful, defined layers and the miraculously soft, cake-like texture of the cookies