The recipe here is for a half a sheet. Increase the filling and frosting ingredients if you are using the whole sheet.

To cut the sheet in half, keep it in its wrapper, turn it on its longest side and cut straight down the middle. Save the unused portion in a vacuum sealable bag. Remove the wrapping from the portion you are going to use.

Set 5 Oreos aside and cut the in half. You will be using 9 halves, so have a treat for yourself. Break up about 4 more and set them aside for the frosting.

Spread some of the filling on one of the wafers using an offset spatula. Spead it out all the way to the edges. It does not need to be even. Put the wafer on the serving plate. Spread the filling on the rest of the wafers and stack them on top of each other. Leave the last wafter without any filling. Clean the stand mixer bowl.

Top the last wafer with parchment paper and a heavy book, hopefully as large or larger than the wafer. You can add more heaving things on top to the book to weigh it down further. Set the cake aside with the weights for at least two hours.

Put the remaining cream cheese in the stand mixer and beat it until it is fluffy. Add the powdered sugar and vanilla and beat. Add the broken Oreos to the bowl and continue beating until the pieces of Oreo are a little larger than a grain of rice.

Spread the frosting on the top layer all the way to the edges. Embed the split Oreos in the frosting in three rows of three Oreo halves each.

Refrigerate the cake for at least an hour before serving.

Cut the cake either with a very sharp knife or with scissors.