Line a baking sheet with plastic wrap or parchment paper, leaving overhang for wrapping, and chill in the fridge.

In a food processor, pulse 10 Oreos until finely crumbed and mix with melted butter until it resembles wet sand. Press into a 9x11 inch rectangle on the chilled parchment.

Optional: Toast the crumbs in a 350°F oven for 5–7 minutes for a crisper texture.

Beat the room-temperature cream cheese with powdered sugar and vanilla until smooth.

In a separate bowl, whip the heavy cream to soft peaks, then fold it into the cream cheese mixture.

If using Greek yogurt, fold it in for a tangy lift.

Chop 20 Oreos into chunks and fold into the filling, reserving some for garnish.

Spread the filling over another sheet of plastic wrap to about 9x11 inches.

Place the cookie crumb rectangle on top, crumb-side up, and carefully roll into a tight log using the plastic wrap.

Twist the ends of the plastic wrap to seal and refrigerate for at least 3 hours or overnight.

Unwrap the roll and roll it in the reserved crushed Oreo crumbs to coat.

Using a warm serrated knife, slice into ½ to 1-inch rounds.