Pulse the Oreos in a food processor with the metal blade on until you have coarse sand-like texture. (If you like, save 2-3 tablespoons of crumbs for decorating the finished cake.) Pour the crumbs in a bowl and add melted butter. Mix with a fork first, then work with your hand to throughly combine. Pat the mixture on the bottom of a 8 inch springform pan. Put in the refrigerator to cool.

To make the filling, measure the cream cheese into a bowl and lightly mix to soften. Add the powdered sugar and mix with an elecric mixer until smooth. In another bowl, whip the heavy cream with an electric mixer until you have stiff peaks forming when you lift up the mixer.

Add the whipped cream into the cream cheese mixture. Mix gently to combine, then add persimmon pulp and the scraped seeds from the vanilla pod.

Pour the filling in the pan, smooth the surface using a large, wet spoon and place in the refrigerator overnight. When ready to serve, run a knife along the edges, then slowly release the sides of the pan. Serve immediately and refrigerate the leftover cake.