Preheat the oven to 350 degrees F).

Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place crushed cookies in a bowl. Add melted butter; mix well. Press mixture firmly onto bottom of a 9-inch springform pan.

Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended. Beat in eggs, 1 at a time, until just blended. Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle remaining chopped cookies on top.

Bake in the preheated oven until center is just set, about 45 minutes.

Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.