Process 24 Oreos in a food processor until fine crumbs. Melt 5 tablespoons of unsalted butter and mix with Oreo crumbs. Press into a 9-inch springform pan. Chill for at least 30 minutes.

In a stand mixer, beat 16 ounces of softened cream cheese on medium speed until smooth. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Mix until creamy with no lumps.

In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Optionally, fold in 6 chopped Oreos.

Pour the cheesecake filling over the chilled crust. Smooth the surface with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Remove from the refrigerator, take off the springform pan, and slice into pieces. Serve chilled.