In a food processor, blend 24 Oreo cookies until fine crumbs. Combine with 6 tablespoons of melted butter in a medium bowl, then press into a 9-inch springform pan. Chill for 30 minutes.

Whip 1 cup heavy cream on medium speed until soft peaks form, then gradually add 1/2 cup powdered sugar and whip to stiff peaks.

In a large bowl, beat 24 ounces of cream cheese with 1/2 cup granulated sugar and 1/2 teaspoon vanilla until smooth. Gently fold in the whipped cream until combined.

Crush 4-5 additional Oreos and fold into the cheesecake mixture.

Add the cheesecake filling to the chilled crust, smooth the top, cover with plastic wrap, and return to the fridge for at least 5-6 hours or overnight.

Before serving, whip 3/4 cup heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form. Release cheesecake from the pan, pipe whipped cream over the top, and garnish with Oreo halves and crumbs.