Preheat the oven to 350 degrees farenheit.

Mix the cake mix, oil, eggs, and water until well blended.

Fold in the Oreo cookies.

Pour half of the cake mix into two 9 inch cake pans prepared with non-stick baking mix.

Bake the cakes for 20-25 minutes, until slightly golden on the top or until a knife inserted into the middle of the cakes comes out clean. You do not want them to brown.

Carefully remove the cakes from the oven once done and allow them to cool to room temperature.

Once the cakes are cooled, remove them from the cake pans and place on plates in the refrigerator.

While the cakes are in the refrigerator start making the cheesecake filling.

Mix the cream cheese on high until light.

Add the powdered sugar slowly mixing on low.

Add the vanilla extract and mix on medium for 2 minutes.

Fold in the whipped topping and Oreo cookies until combined well. Do not over-mix.

Take the cakes out of the refrigerator and spread the cheesecake filling on the bottom layer.

Place the top layer on top of the cheesecake filling and press down firmly, until the filling spreads to the sides.

Use a cake spatula to scrape the excess filling and make even with the sides of the cake.

Place the cake back in the refrigerator.

Add butter in a large mixing bowl and mix on high for 2 minutes, until light.

Add the cream cheese to the butter mixture and mix on medium for 2 minutes.

Slowly add powdered sugar and vanilla extract to the mixture and mix on medium for 2 minutes.

Turn the mixer down to low and continue mixing for 2 minutes to make the icing more smooth.

Remove the cake from the refrigerator and ice. Decorate with any leftover Oreo cookies you have. Enjoy!