Crush the Oreo cookies into fine crumbs and mix with melted butter. Press the mixture into the bottom of a springform pan to form the base.

In a mixing bowl, combine Philadelphia and melted white chocolate until smooth. Spread this mixture over the Oreo base.

Whip the mascarpone and heavy cream together until stiff peaks form. Spread this mixture over the Philadelphia layer.

Melt the white chocolate and mix with heavy cream to make the glaze. Pour over the top of the cheesecake.

Refrigerate the cheesecake for at least 4 hours before serving.