Pulse the 24 oreos in your food processor until fine and add in the 4 tablespoons melted butter and pulse until blended.
Place the oreo mixture in the bottom of a 9" inch springform pan. Using a the bottom of a glass, press down to pack the crust into the bottom of the pan and a little up the sides.
In a large mixing bowl using an electric mixer beat together the cream cheese, sugar and vanilla until smooth.
Whisk the eggs in a small bowl to break the yolks, then add them to the cream cheese mixture and mix just until combined. Don't whip too much air into the cream cheese.
Gently fold in 1 tablespoon of sprinkles. Don't mix too much or the colors will run.
Pour all the batter into the crust.
Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake but don't remove the rim.
Refrigerate cheesecake 6 hours.
Once cake thoroughly chilled you can remove the rim and decorate.
Melt the white chocolate in a microwave safe bowl in 15 second intervals until all melted. Be sure to stir between each interval.
Dip one half of each of the 8 vanilla oreos in the chocolate and sprinkle with more holiday sprinkles.
Set aside on parchment paper or wax paper to set.
In a large bowl, use an electric mixer to whip the butter with the powdered sugar.
Pipe the buttercream mixture onto the cake in 8 peaks.
Place one decorated cookie on each buttercream dollop.
If desired spread whipped cream on top of the cake and add more sprinkles.
Refrigerate another 30 minutes.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake (no whipped topping). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**