In a large mixing bowl, add in the butter and sugar and beat with a hand mixer on medium until light and fluffy. This will take about 2 minutes.
Add in the vanilla extract, milk, and flour. Beat on medium until the dough comes together and forms a crumble. It should be dry enough that it doesn't actually form a dough ball.
Add in the sprinkles and mix until incorporated into the crumb mixture.
Place the crumbs into a freezer bag and freeze for 1 hour or more.
Preheat oven to 375 degrees. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
Place the cookies in a food processor. Pulse until the cookies form a fine crumb. You can also place them in a storage bag and crush them with a rolling pin.
Pour the melted butter over the cookie crumbs while in the food processor and pulse until the crumbs are coated with butter.
Add in the sprinkles and stir.
Press the cookie crust firmly into the prepared pan.
Place into the oven and bake for 10 minutes. Remove and let cool.
In a large mixing bowl, add in the cream cheese and sugar. Mix on medium until smooth.
Add in the vanilla, cake batter extract, and the eggs one at a time. Mix each egg until incorporated and then add another. Scrape the bowl to get any unmixed in cream cheese.
Add in the sour cream and heavy cream and mix on medium until combined.
Pour ⅓ of the cheesecake batter into the crust.
Add in a little more than a third of the cookie dough crumb. Make sure there's enough to cover the cheesecake layer.
Pour the remaining cheesecake batter on top of the cookie dough crumb.
Carefully place the remaining cookie dough crumb on top of the cheesecake batter.
Wrap 2 layers of heavy-duty tin foil around the outside of the springform pan. This will help prevent water from getting into your cheesecake.
Place a larger pan than the springform pan (make sure the springform pan fits inside of the larger pan) on the top rack of your oven. Pour about 1 inch of water in the pan.
Place the springform pan inside of the larger pan.
Let the cheesecake bake for 1 hour and 20 minutes or until done. To tell if the cheesecake is done, give it a wiggle. If the center jiggles like jello and the outer edges look set, it's ready. If the entire cheesecake jiggles, it needs to bake longer. Turn off the heat and crack the door of the oven to let the cheesecake cool 1 to 2 hours and then place in the fridge to chill overnight.
After the cheesecake has chilled, remove the sides of the springform pan.
Place the ½ cup of sprinkles on a plate. Scoop up handfuls of sprinkles and place them on the side of the cheesecake. Give the bottom of the pan a tap to remove any excess sprinkles.
Place the cheesecake on a serving plate.
Place the heavy cream in a large bowl. Whip on medium/high until the cream forms soft peaks.
Add in the powdered sugar and beat until the whipped cream forms stiff peaks.
Place the whipped cream in a piping bag with the 1M tip. Pipe 8 swirls on the top of the cheesecake. Sprinkle some of the remaining sprinkles on the tops of each stack of whipped cream.
Cut the 4 Oreos in half using even pressure on the knife. I prevent the Oreo's from crumbling by placing my hand across the top of the knife and apply even pressure while pressing down. That prevents most of the breakage. Garnish the tops of stacks of whipped cream with Oreos.