Combine the Oreo baking crumbs, sugar, and melted butter in a bowl and mix them together with a fork until the butter is well distributed.
Press the mixture into a pie plate with your fingers, or use a glass or jar with a flat bottom to press the crust mixture down firmly.
Set the crust aside and add the softened cream cheese to the bowl of your stand mixer fitted with the paddle attachment, or to a large bowl if you plan to use a hand mixer.
Mix the cream cheese on high speed until it's completely smooth. Add the powdered sugar and mix on high speed until the powdered sugar is combined with the cream cheese completely (remember to scrape down the sides of the bowl often).
Add the 12 Oreo cookies to the mixture and mix on medium speed until the cookies are broken up into small chunks. Gently fold in the whipped topping just until everything is combined.
Pour the mixture out into the crust and smooth the top with a rubber spatula. Crumble 6 Oreo cookies over the top of the cheesecake filling and gently press the cookie chunks into the filling with the palm of your hand.
Place the cheesecake pie in the freezer to set for at least 4-6 hours, or overnight.
Let the cheesecake pie sit at room temperature for about 10 minutes before serving so it's still cold but just soft enough to slice easily.