Using a 9x13" baking dish, place Oreos along the bottom. Leave as little space between each cookie as possible (breaking will occur).

In a large mixing bowl, combine 1/2 C. sugar, vanilla extract and cream cheese. Blend until smooth (there may be small clumps). Add ice cream, two tablespoons of heavy cream and hot water (to thickness preference; I used about 4 tablespoons of water). Blend until smooth (this is easiest with a hand or stand mixer).

Pour mixture directly over Oreos. Smooth with a cake spatula. Freeze two hours or until firm.

Remove cake about 10 minutes before eating. In another mixing bowl, combine 1/4 cup of sugar with remaining heavy cream. Whip with hand or stand mixer until peaks form.

Gently spoon whipped cream onto cake and smooth out. Serve immediately. Freeze leftovers.