Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

In a food processor, pulse 24 Oreos into fine crumbs. Mix with melted butter and salt until it resembles wet sand.

Press the crumb mixture firmly into the bottom and slightly up the sides of the pan. Freeze for 15 minutes.

In a cold bowl, beat 1 cup of heavy whipping cream until stiff peaks form. Set aside in the fridge.

Beat room-temperature cream cheese until completely smooth. Add sugar, sour cream, and vanilla, beating until just combined.

Gently fold the whipped cream into the cream cheese mixture, then fold in the 15 roughly chopped Oreos.

Pour the filling over the chilled crust, smoothing the top. Cover tightly and refrigerate for at least 6 hours (overnight preferred).

Before serving, whip the remaining heavy cream, powdered sugar, and vanilla to stiff peaks. Pipe rosettes on the cheesecake, top with halved Oreos, and sprinkle with crumbs.