Prepare the crust by crushing 32 Oreo cookies and mixing them with the melted butter. Press the mixture into the bottom of a 7-inch springform cake pan lined with parchment paper.
In a blender, combine the cream cheese, eggs, vanilla, heavy cream, sugar, and 16 Oreo cookies. Blend until smooth.
Pour the blended batter into the prepared springform pan over your crust.
Place a baking pan in the bottom rack of the oven with 1 inch of water. Place the cheesecake in the middle of the oven.
Bake at 350°F for 40 minutes. The cheesecake will still be jiggly in the center.
Cool the cheesecake completely at room temperature, then refrigerate for 6 hours before unmolding.
Slice, serve, and enjoy!
Cook it hands-free.
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