Start by finely crushing 24 of the Oreos for the crust. Coarsely chop the remaining 24 for the filling. Set aside the coarsely chopped Oreos. In a medium bowl, combine the finely crushed Oreos with the melted butter. Press the mixture into the base of a springform pan.

In a stand mixer or with a hand mixer, whip the heavy whipping cream until it is stiff and fluffy. Put the whipped cream in a separate bowl.

In the same bowl you used to whip the whipped cream, beat the cream cheese on high speed until it is smooth and creamy. Add the powdered sugar and continue to whip on high speed until the sugar is well blended.

Using a silicone spatula, gently fold the whipped cream and the coarsely chopped Oreos into the cream cheese mixture. Fold the mix only until the ingredients are combined. Then pour the mixture into the springform pan and smooth the surface using the silicone spatula.

Chill the cheesecake in the freezer for at least 4 hours. Allow the cheesecake 20 minutes to come to room temperature before serving. Enjoy!