In another bowl, mix together the crushed Oreos and butter. Line a 8x8 or 9x9 pan with parchment paper or aluminum foil, with the paper/foil hanging over the edges of the pan. Press the cookie crumbles in the bottom of the pan. Bake the crust for 6-7 minutes.
Refrigerate the cheesecake for at least 4 hours before serving the cheesecake bars. Either before refrigerating or after, scoop the remaining cookie dough into balls on top of the cheesecake bars to garnish.