Grease a 9-inch springform pan with cooking spray and set aside.

In a mixing bowl, combine crushed Oreo cookies with melted butter. Press evenly into the bottom of the prepared springform pan.

Beat softened cream cheese in a large mixing bowl until smooth and creamy.

Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.

In a separate chilled bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Drizzle in the pink food coloring and mix until evenly distributed.

Pour the filling onto the crust in the springform pan and smooth the top.

Cover and refrigerate for at least 3 hours, or until fully set.

Release the sides of the springform pan carefully.

Top with mini Oreo cookies and fresh berries before serving.