Preheat oven to 325°F (165°C). Line the base of a 9-inch springform pan with parchment paper. Do not grease the sides.

Crush 24 Oreo cookies into fine crumbs using a food processor or zip-lock bag and rolling pin. Combine with 5 tablespoons (70g) melted butter and stir until all crumbs are evenly coated. Press firmly into the base of the prepared pan using the flat bottom of a measuring cup. Refrigerate for 15 minutes.

Roughly crush 16 Oreo cookies into uneven pieces by hand. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and softened butter on medium speed for 2 minutes until completely smooth with no lumps. Scrape down the bowl sides and bottom.

Add the granulated sugar and beat on medium speed for 3 minutes until pale and fluffy.

Add the eggs one at a time on low speed, waiting until each is fully incorporated before adding the next. Add the vanilla extract with the third egg. Scrape down the bowl. Add the sour cream and mix on low speed for 20 seconds until just combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Add to the batter in two additions on low speed, mixing only until the flour disappears — approximately 15 to 20 seconds per addition. Do not overmix.

Fold the roughly crushed Oreo pieces into the batter by hand using a silicone spatula — 12 to 15 folds maximum.

Remove the chilled crust from the refrigerator. Spoon the batter over the crust, spread evenly to the edges, and tap the pan firmly on the counter three times to release air pockets.

Bake on the middle rack at 325°F (165°C) for 50 to 55 minutes, until the edges are fully set and pulling slightly from the pan sides and the center has a slight 2-inch jiggle when the pan is gently shaken. Do not open the oven before the 45-minute mark.

Turn off the oven. Leave the cake inside with the door cracked open for 1 hour. Remove from the oven, run a thin knife around the inside edge of the pan immediately, and cool on a wire rack for 2 hours at room temperature. Refrigerate uncovered in the springform pan for a minimum of 4 hours or overnight.

Remove the chilled cake from the refrigerator. Unlatch and remove the springform ring. Transfer to a serving plate.

Whip the cold heavy cream, sifted powdered sugar, and vanilla extract together using the whisk attachment on medium-high speed until stiff peaks form — approximately 2 to 3 minutes. Do not overwhip.

Fit a piping bag with a Wilton 1M open star tip. Pipe one rosette per slice around the top of the cake. Scatter crushed Oreo crumble over the rosettes and across the top surface. Press one whole Oreo cookie gently into each rosette.

Serve immediately or refrigerate loosely covered for up to 2 hours before serving.