To prep: Preheat oven to 325 degrees Fahrenheit. Butter a 10 inch Springform Pan.
To make the crust: Crush 26 of the Oreos until you get a crumbly texture. Stir the melted butter into the crushed Oreos. Press the crust into a 10 inch Springform Pan. Refrigerate the crust for about 15 minutes to harden.
Using an electric mixer, beat the cream cheese and sugar until smooth. Blend in the sour cream and vanilla. Add your flour and corn starch. Blend until smooth. On low speed, add your eggs, one by one.
Turn your mixer off. Coarsely crush 20 Oreo Cookies. You want some smaller and larger pieces for texture. Fold your crushed Oreos into the cream cheese batter.
Pour your Oreo cheesecake mixture into your prepared springform pan. Bake for about 1 hour and 15 minutes. The cheesecake should look set but still a little jiggly when shaken.
Bring your Oreo Cheesecake to room temperature before refrigerating.
To make the frosting and decorate: Add your heavy cream to a large cold mixing bowl. Add the vanilla extract. Beat the cream until very soft peaks form. While beating, add the powdered sugar, one tablespoon at a time. Top the cake with the whipped cream frosting. Crush 5 additional Oreo cookies. Top the whipped cream with the crushed Oreo cookies. Decorate the cake with additional whole Oreo Cookies.