Crush 24 Oreo cookies into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
Fold in the whipped cream gently until well combined.
Break remaining Oreo cookies into chunks and gently fold into the cream cheese mixture.
Spread the cheesecake mixture evenly over the crust. Refrigerate for at least 4 hours, or until fully set.
Notes
For best results, chill overnight before serving. Garnish with additional whipped cream and crushed Oreos if desired.