Crush 24 Oreo cookies in a food processor until they become fine crumbs. Add melted butter and pulse until well combined.
Press the mixture into the bottom of a 9-inch springform pan and refrigerate for 30 minutes.
In a large bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until well combined.
Fold in 1/2 cup of Oreo cookie crumbs.
Pour the mixture over the Oreo crust and smooth the top with a spatula.
Refrigerate for at least 4 hours or overnight.
Before serving, sprinkle the remaining Oreo cookie crumbs on top of the cheesecake.