In a medium bowl, mix together cream cheese and powdered sugar until smooth and creamy, about 2-3 minutes.

Crush the Oreo cookies finely in a ziplock bag and mix with melted butter until resembling wet sand.

Spread the Oreo mixture onto parchment paper into a rectangle about 10 inches long and 6 inches wide, packing it down firmly.

Spread the cheesecake mixture onto the Oreo crust, leaving a ½-inch border on all sides.

Optional: Sprinkle chopped seasonal fruits on top of the cheesecake mixture for added flavor.

Carefully roll the Oreo crust into a log shape using the parchment paper, tucking in the ends.

Freeze the rolled sushi for 30 to 45 minutes until firm enough to slice.

Slice the roll into 1-inch rounds and serve chilled, garnishing as desired.