Preheat oven to 325°F (165°C). Blitz 24 Oreos into fine crumbs, mix with 5 tbsp melted butter, press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan, and bake for 10 minutes. Set aside to cool.

Beat 24 oz softened cream cheese on medium speed for 2 minutes until smooth. Add 1 cup granulated sugar and beat 1 minute more. Add 3 eggs one at a time on low speed, then mix in 1 cup sour cream and 2 tsp vanilla extract until just combined.

Fold the 16 roughly chopped Oreos into the batter by hand, then pour over the cooled crust and smooth the top.

Double-wrap the pan in foil, place in a roasting pan with 1 inch of hot water, and bake at 325°F (165°C) for 60 to 70 minutes until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Cool completely, then refrigerate for at least 6 hours.

Beat 1 cup cold heavy whipping cream to soft peaks, add 2 tbsp powdered sugar, beat to stiff peaks, pipe or spoon onto the top edge of the cheesecake, press in 8 halved Oreos, and serve.