Lightly spray the sides of a 9-inch springform pan with nonstick baking spray. Line the sides with a 3-inch wide strip of parchment paper. The cheesecake will go above the 9-inch springform pan, but the parchment paper strip will catch it. You can also use a 9.5-inch springform pan to prevent overfill.
Add the oreos in a food processor and pulse until fine crumbs form. You can also add them to a storage bag and smash with a rolling pin. The Oreo filling may stick to the bag.
Add in the melted butter and continue to pulse until the crumbs are all coated with butter.
Pour the crumbs into the prepared pan and firmly press them into the bottom and up the sides of the pan.
Place in the fridge to chill while preparing the cheesecake batter.
In a large bowl, add in the heavy whipped cream and instant pudding mix. Beat with a hand mixer on medium until stiff peaks form. Set aside.
In a separate bowl, add in the cream cheese. Beat with the hand mixer on medium until smooth.
Add in the cake mix and sugar. Continue to beat until everything is incorporated.
Add in the vanilla extract and beat just until combined.
Add the vanilla pudding whipped cream in with the cream cheese mixture. Beat for 1 to 2 minutes until smooth.
Pour the cheesecake batter on top of the chilled crust. Spread it out evenly with an offset spatula.
Place in the fridge overnight or for 8 hours until set.
Add the whipped cream and sprinkles before serving.
In a large bowl, add in the heavy whipping cream and powdered sugar. Beat with a mixer on medium until stiff peaks form.
Remove the cheesecake from the pan and pull the parchment paper strip off the sides of the cheesecake.
Add the rainbow sprinkles to the top of the cheesecake. I left about an inch around the edge for the whipped cream.
Place the whipped cream in a piping bag fitted with the Wilton 1M piping tip. Pipe swirls on the edge of the cheesecake.