Crush 24 Oreo cookies in a food processor until fine crumbs form, resembling wet sand. Transfer to a mixing bowl. Melt 5 tablespoons of unsalted butter and combine with the crumbs, mixing thoroughly. Press this mixture firmly into a 9-inch springform pan to create an even crust. Chill the crust in the refrigerator for 30 minutes to set.

Remove 1.5 quarts of cookies and cream ice cream from the freezer and let it soften for about 10-15 minutes until slightly melty. Stir the ice cream until smooth and creamy, then spread it evenly over the chilled Oreo crust. Smooth the top with a spatula and freeze for at least 1 hour.

Warm 1 cup of hot fudge sauce in the microwave for about 30-45 seconds until it reaches a pourable consistency. Stir to ensure it's smooth, then pour it gently over the ice cream, spreading it evenly. Freeze for an additional 30 minutes.

In a large mixing bowl, combine 2 cups of heavy whipping cream, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract. Whip the mixture on high speed until stiff peaks form, about 3-5 minutes. Spread the whipped cream over the chilled hot fudge layer.

Sprinkle a handful of coarsely chopped Oreo cookies on top of the whipped cream layer. Cover the cake with a lid or plastic wrap and freeze for 4-6 hours, or preferably overnight.

Before serving, let the cake sit at room temperature for 15-20 minutes to soften. Run a warm knife around the edge of the pan to loosen, then release the sides. Slice into wedges and enjoy!