Place 24 Oreo cookies in a food processor and pulse until fine crumbs form.

Transfer the cookie crumbs to a bowl and add the melted butter, mixing until the crumbs are evenly coated.

Press the Oreo crumb mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.

Place the crust in the refrigerator to chill while you prepare the filling.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy with no lumps.

Add the powdered sugar and vanilla extract to the cream cheese and beat until fully combined.

In a separate cold bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and smooth.

Fold the chopped Oreo cookies into the filling, leaving some larger chunks for texture.

Remove the chilled crust from the refrigerator and pour the filling over it, smoothing the top with a spatula.

Sprinkle crushed Oreos on top and arrange whole Oreo cookies for decoration.

Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.

Before serving, run a thin knife around the edge of the pan and release the springform sides.

Slice with a warm sharp knife, wiping clean between cuts, and serve chilled.