In the bowl of your mixer, beat cream cheese, sugar, and vanilla until smooth and no lumps remain.
In the top of a double boiler (or just a glass bowl set over a pot) over lightly simmering water, heat white chocolate, stirring until melted and smooth.
Stir the melted white chocolate and ¾ of the Oreo cookies into the cream cheese mixture.
Spread into a parchment-lined small baking dish (8×8 if you have one). Press the remaining cookies into the top of the fudge to make it look pretty.
Chill in the fridge for at least 4 hours before cutting.
Slice into small squares. This stuff is rich but oh-so-good!
Notes
TIP: The easiest way to break the Oreos is in a Ziploc bag with a rolling pin. You are not looking for fine crumbs in this case but chunks, so it should not take long to break them into large pieces. TIP: The parchment paper allows you to easily remove this perfect fudge from the square pan to slice. TIP: To make it easier to cut later, you can lightly score the top of the fudge with a sharp knife before chilling.