Crush 24 Oreo cookies in a food processor or crush in a zip-top bag with a rolling pin. Reserve 2 tablespoons of crumbs for later use.

Combine the crushed Oreos with 4 ounces of softened cream cheese in a mixing bowl, mixing for 2-3 minutes until a soft dough forms.

In a separate bowl, beat the remaining 4 ounces of cream cheese with powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt until silky smooth.

Gently fold in 1 cup of whipped topping to create the filling.

Roll the Oreo dough on a large piece of parchment paper into a rectangle about 1/4 inch thick.

Spread the fluffy cream cheese filling evenly across the dough, leaving about a 1/2 inch border.

Roll the dough into a tight cylinder starting from one of the longer sides, wrapping it in parchment paper to hold its shape.

Chill the wrapped roll in the refrigerator for at least 2 hours.

Slice the chilled roll into 1-inch thick slices, drizzle with chocolate syrup, and sprinkle reserved Oreo crumbs. Optionally garnish with mini Oreos.