Directions :
Line the bottom of a 9-inch springform pan with parchment paper.
Pulse 14 Oreo cookies in a food processor until finely ground.
Add melted butter and pulses until well blended.
Press the cookie mixture into the bottom of the prepared pan to form an even layer.
Place in the freezer to firm while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add sugar and vanilla extract and continue beating until well combined.
In a separate bowl, whip the cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and well incorporated.
Crush the remaining 10 Oreo cookies into large pieces and gently fold them into the cheesecake filling.
Pour the filling over the prepared base and spread it evenly.
Place the cheesecake in the refrigerator until firm, at least 6 hours or preferably overnight.
Garnish with additional crushed Oreo cookies if desired before serving.
