Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

Prepare the chocolate cake mix according to package instructions, mixing in eggs, vegetable oil, water, and vanilla extract.

Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.

Dust a clean kitchen towel with powdered sugar.

Immediately invert the cake onto the powdered sugar-dusted towel and carefully peel off the parchment paper.

While the cake is still warm, roll it up in the towel and let it cool completely.

In a mixing bowl, beat softened cream cheese and butter until smooth and creamy.

Gradually add powdered sugar and vanilla extract, mixing until fully incorporated, then fold in the crushed Oreo cookies.

Unroll the cooled cake and spread the Oreo cream cheese filling evenly over the surface.

Gently re-roll the cake and wrap it in plastic wrap. Refrigerate for at least 1 hour.

Drizzle melted white chocolate over the top of the roll.

Decorate with whole Oreo cookies and sprinkle extra crushed Oreos.

Slice into portions and serve immediately.