Place 36 cookies in a food processor and begin pulsing until they’re finely ground. Drizzle in melted butter and pulse until combined. (If you don’t have a food processor, place Oreos in a plastic bag, squeeze out all air and seal. Run a rolling pin over the bag to break up the pieces. Pour in melted butter, seal and mix together to incorporate.)
Transfer mixture to a 9-inch springform pan and press Oreo crust into the bottom.
In a large bowl, beat cream cheese, sugar and vanilla until well blended. Add eggs individually, making sure to blend mixture fully before adding the next egg.
Lightly chop remaining 12 Oreos, then spread them out evenly over the crust in springform pan. (It’s okay if they’re messy or overlapping.)
Pour cheesecake mixture into the springform pan and bake for 35-40 minutes, or until center is almost set.
Remove from oven and refrigerate for 4 hours (or overnight).
Optional: crush remaining Oreos and sprinkle them over the top of the cheesecake, then serve and enjoy!