Grease a 9-inch springform pan and line the bottom with parchment paper. Blend 24 Oreo cookies into fine crumbs in a food processor and mix with 5 tablespoons of melted unsalted butter. Press into the bottom of the pan and chill for 30 minutes.

In a mixing bowl, beat 16 ounces of softened full-fat cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla paste until smooth. Add 1 cup of cold heavy cream and whip until stiff peaks form, about 3-5 minutes. Fold in 8 crushed Oreo cookies.

Pour the filling into the chilled crust, smoothing the top. Cover with plastic wrap and refrigerate for 6-8 hours or overnight.

To make the ganache, combine 4 ounces of semi-sweet dark chocolate and 2 tablespoons of unsalted butter in a microwave-safe bowl. Heat in 30-second intervals, stirring until melted. Mix in ½ cup of heavy cream until glossy.

Once the cheesecake is set, remove it from the fridge and pour the ganache over the top, spreading it if needed. Return to the fridge for 20 minutes.

Whip 1 cup of heavy cream until stiff peaks form. Pipe a border around the cheesecake and garnish with mini Oreos.

Slice the cheesecake and serve chilled, garnished with whipped cream and Oreo crumbs if desired.