In a food processor, pulse 24 Oreos until finely crushed. Combine crushed Oreos with 6 tablespoons melted butter until the texture resembles wet sand. Press mixture into the bottom and up the sides of a prepared 9-inch springform pan. Chill for 30 minutes.

In a large mixing bowl, beat 16 ounces cream cheese on medium speed until light and fluffy. Gradually add in 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and the reserved Oreo filling. Beat until fully incorporated (about 2 minutes).

In a separate bowl, whip 2 1/2 cups heavy whipping cream on high speed until it thickens. Gradually sprinkle in 1 1/2 cups confectioners' sugar and continue beating until stiff peaks form (about 2-3 minutes).

Gently fold 2 cups of the whipped cream into the cream cheese mixture and then fold in 15 crushed Oreos, saving about 1/4 cup for garnish.

Pour the filling over the chilled Oreo crust, smoothing it out evenly. Cover with plastic wrap and chill for at least 3-4 hours, or overnight for best results.

Garnish with remaining whipped cream, reserved crushed Oreos, and drizzle hot fudge over the top before serving.