Line the bottom of a 9-inch springform pan with parchment paper and set aside.

Add 24 Oreos to a food processor and pulse into fine crumbs, or crush them in a zip-top bag with a rolling pin.

Stir the crumbs with melted butter and a pinch of salt until evenly moistened, then press firmly into the bottom of the pan to form a crust. Refrigerate while you make the filling.

In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and free of lumps.

Add powdered sugar and vanilla extract, then beat again until fully combined and creamy, scraping down the bowl as needed.

In a separate chilled bowl, whip 1 ¾ cups cold heavy cream on medium-high speed until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture in 2–3 additions, using a spatula to keep the mixture light and airy.

Fold in the 12 chopped Oreos just until they are evenly distributed throughout the cheesecake filling.

Pour the filling over the chilled crust and smooth the top with an offset spatula or the back of a spoon.

Tap the pan gently on the counter a few times to release any large air bubbles.

Cover the pan tightly with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight, until fully set.

When ready to serve, whip 1 cup heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form.

Pipe or spread the whipped cream over the top of the cheesecake and decorate with halved or crushed Oreos.

Run a thin knife around the inside edge of the pan, release the springform ring, and slice with a hot, clean knife. Serve chilled.