Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

In a bowl, mix the crushed Oreo cookies with the melted butter until the crumbs are evenly coated.

Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Chill in the refrigerator while you make the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the powdered sugar and vanilla extract, then mix until fully combined and fluffy.

In a separate bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Fold in the chopped Fireworks Oreo cookies, then spread the cheesecake filling evenly over the chilled crust.

Smooth the top with a spatula, cover, and refrigerate for at least 6 hours, or until fully set.

Lift the bars out of the pan using the parchment overhang, slice into squares, and garnish with whipped topping and extra Oreo pieces if desired.