Line an 8-inch-by-8-inch baking dish with parchment.
Beat the cream cheese, sugar and vanilla together until the mixture is smooth and no lumps remain.
Using a double boiler, heat the white chocolate chips until melted and smooth.
Add the melted chocolate and ¾ of the cookies (about 12, broken into chunks) to the cream cheese mixture. Stir until combined.
Spread the cookies-and-cream filling evenly into the lined baking dish, pressing down to eliminate any air pockets. Press the remaining cookie chunks (about 5 cookies’ worth) into the top of the filling.
Refrigerate for at least 4 hours.
Cut into 1-inch squares and serve. This fudge is extremely sweet, so a tiny morsel is enough for a big treat!
So delicious! The combination of the cream cheese and the Oreos makes this fudge one of the richest cookies-and-cream variations we’ve ever enjoyed. What do you think of it? Will you whip up a batch as a gift for a loved one, or will you save it all for yourself?