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Process the 24 oreos in a food processor until you have fine crumbs. Transfer the crumbs to a mixing bowl, and mix with the melted butter, until the crumbs are well moistened.
Line a 9-inch springform pan with parchment paper, transfer the crust mixture into the pan, and press it down firmly into an even layer. Place it in the refrigerator to chill while preparing the cheesecake filling.
Meanwhile, in a stand mixer with a whisk attachment or using a handheld mixer in a large bowl, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract, mixing until thoroughly combined.
In a separate bowl, whip the heavy cream. Start on low speed and gradually increase to medium-high, whipping until the cream thickens and stiff peaks form. Gently fold the whipped cream into the cream cheese mixture or blend on low speed until just combined. Then, fold in the 16 chopped Oreos.
Take the springform pan out of the refrigerator, add the cheesecake filling over the crust, and spread it evenly.
Cover the pan tightly and put it back in the refrigerator to chill for at least 8 hours.
Once set, remove the cheesecake from the pan, slice, and enjoy your delicious dessert!