Preheat oven to 325 degrees.

Process 24 Oreos to a fine crumb in the food processor. Add melted butter and pulse a few times to combine. Press the crumbs into the bottom and slightly up the sides of a 9 inch springform pan. Chill crust for 30 minutes or until firm.

Roughly crush the remaining half of the cookies and set aside.

In a medium mixing bowl, using a handheld electric mixer beat the cream cheese and sugar until smooth. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add whipping cream, flour, and vanilla and beat on medium speed until smooth. Stir in 30 roughly chopped Oreos and pour into cooled crust.

Bake until center is almost set, about 55-60 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake overnight.

Make topping. Set aside 6-8 whole Oreos. Roughly crush the remaining 1/2 package of Oreos. Whip the heavy cream in a chilled bowl until soft peaks form. Add powdered sugar and vanilla; continue to whip until peaks are just stiff.

Cut the tip off a 1-gallon Ziploc bag. Insert pastry tip. Spoon whipped cream into the bag. Gently squeeze the whipped cream to the bottom (tip end) of the bag.

Using a swirling motion, pipe out 6 mounds around the perimeter of the cake and one in the center. Top each mound with 1 whole Oreo then sprinkle with remaining crushed Oreos.