Preheat oven to 325°F (160°C). Pulse 24 Oreo cookies into fine crumbs. Melt 5 tablespoons of unsalted butter and mix with crumbs. Press mixture into bottom of 9x9-inch pan. Bake for 10 minutes, then cool.

Beat 16 ounces of softened cream cheese and ¾ cup granulated sugar until smooth. Add 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.

Pour cheesecake filling over cooled crust. Bake at 325°F for 35-40 minutes until edges are set and center jiggles slightly. Cool on wire rack.

In a saucepan, combine 1 cup chocolate chips, ½ cup heavy cream, ¼ cup corn syrup, and a pinch of salt over low heat. Stir until smooth. Let cool slightly.

Pour warm hot fudge sauce over cooled cheesecake layer, spreading evenly. Refrigerate for at least 2 hours until fudge is set.

Run a hot knife around edges, cut into squares, and serve chilled or at room temperature. Optionally add whipped cream.