Preheat the oven to 325°F (160°C). Line an 8-inch square baking dish with aluminum foil, leaving an overhang on two sides for easy removal.

Crush 16 of the Oreo cookies in a food processor until finely ground. Alternatively, you can place the cookies in a resealable bag and crush them with a rolling pin.

In a mixing bowl, combine the crushed Oreos and melted butter until the mixture is evenly moistened. Press the mixture into the bottom of the prepared baking dish in an even layer.

In a separate mixing bowl, use a hand mixer or stand mixer to beat the cream cheese and sugar together until light and fluffy. Add the eggs and vanilla extract, and beat again until the mixture is smooth and creamy.

Crush the remaining 8 Oreo cookies and fold them into the cheesecake mixture.

Pour the cheesecake mixture on top of the Oreo crust into the baking dish, and spread it out evenly.

Bake the cheesecake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

Let the cheesecake cool to room temperature, then refrigerate it for at least 2 hours, or until it is fully chilled.

Once chilled, use the foil overhang to remove the cheesecake from the baking dish and cut it into small cubes. Serve and enjoy!