Prepare the crust: Place 14 Oreo cookies in a food processor and pulse until fine crumbs form. Mix the crumbs with the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the freezer while you prepare the filling.
Make the filling base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, beating until fully combined and fluffy.
Prepare the whipped cream: In a separate, chilled bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold the thawed whipped topping into the whipped cream.
Combine fillings: Fold the whipped cream mixture into the cream cheese mixture until just combined. Do not overmix.
Assemble the cheesecake: Pour the filling over the chilled Oreo crust. Smooth the top with a spatula.
Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
Garnish: Before serving, crush the remaining 10 Oreo cookies and sprinkle them over the top of the chilled cheesecake. Release the springform side and slice.
Notes
For easier slicing, run a thin knife under hot water and wipe it dry before each cut.
If you do not have a food processor, place the cookies in a zip-top bag and crush them using a rolling pin.
Chill the mixing bowl and beaters for 10 minutes before whipping the heavy cream for best results.