Using electric mixer, beat cream cheese, sugar, vanilla and eggs {one at a time}, until fluffy {about 3-5 minutes}. Transfer filling to crust.
Bake until cheesecake puffs and edges crack slightly, about 40 minutes. Bring cake to rack and run a small knife around the sides of the cake to loosen. Let it Cool completely.
For the topping, place the chocolate chips and light cream in a bowl and melt everything on bain marie {hot water bath}.
When you see it all soft, mix well with a spoon or whisk. It must be a little bit thick.
Pour it on top of the cheesecake unevenly as much as you like. Place mini oreos all over the cheesecake on top of everything. Cover cake with plastic wrap and chill cake overnight.