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Add 24 Oreos (filling removed and set aside) to a food processor and process until the Oreos are finely crushed. This will yield approximately 1½ cups of crushed cookies.
In a large bowl, add the processed cookies and the melted butter. Stir to combine.
Pour the cookie mixture into the bottom of a prepared 9-inch springform pan and press into the bottom and up the sides to form a foundation for the cheesecake.
Place in refrigerator to chill.
In a large bowl using a hand mixer, beat the cream cheese until it is light and fluffy. Add in the sugar, vanilla, and reserved cookie filing.
In a separate bowl, whip the heavy whipping cream with a hand mixer until it beings to thicken. Add in confectioners sugar, and beat until stiff peaks form.
Fold 2 cups whipped cream mixture and crushed Oreos (reserve ¼ cup for garnish) into the cream cheese.
Pour mixture on top of the Oreo Crust and spread evenly.
Place in the refrigerator to chill for at least 3-4 hours. (Preferably overnight)
Garnish with remaining whipped cream, remaining crushed Oreos, and hot fudge.