In a food processor, crush the 24 Oreo cookies until they form fine crumbs. Transfer the crumbs to a mixing bowl and stir in the melted butter until the crumbs are evenly moistened.

Line the bottom of a 9-inch springform pan with parchment paper, then pour in the crumb mixture. Press the crumbs firmly into the bottom of the pan to form a solid crust. Place the crust in the refrigerator to chill while you prepare the cheesecake filling.

In a large mixing bowl, beat the softened cream cheese until smooth using a stand mixer or handheld mixer. Add the powdered sugar and vanilla extract, and continue mixing until well combined and creamy.

In a separate bowl, pour in the cold heavy whipping cream. Beat on low speed at first, then increase to medium-high until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture with a spatula, or use the mixer on low speed until just combined. Be careful not to deflate the whipped cream too much.

Fold in the chopped Oreos gently, distributing them evenly throughout the mixture.

Remove the springform pan with the chilled crust from the refrigerator. Spoon the cheesecake filling on top of the crust, spreading it into an even layer with a spatula.

If desired, decorate the top by piping whipped cream around the edges and arranging mini Oreos or halved Oreos for a classic finishing touch.

Cover the cheesecake tightly with plastic wrap or foil, then place it back in the refrigerator to chill for at least 4 to 5 hours, or preferably overnight, to allow the cheesecake to set completely.

After chilling, remove the cheesecake from the pan, slice, and enjoy its luscious, creamy texture and rich cookies-and-cream flavor. Store leftovers in the refrigerator in an airtight container for up to 4 days.