Line a 9-inch springform pan with saran wrap in a criss-cross manner so it acts like a sling. Line the bottom of the pan with parchment paper fitted to the circle. Set aside.
In a large food processor, pulse 18 of the Oreos into crumbs. Add the melted butter and process until a paste forms.
Press the crumb mixture into the bottom of the springform pan, pressing own evenly. Set aside.
In a large mixing bowl, fold together the Cool Whip and vanilla bean paste.
Spread 1/3 of the Cool mixture over the Oreo crumb base. Top with a single layer of oreo cookies. Repeat two more times, ending with a Cool Whip topping. Reserve 3-4 whole Oreo cookies.
Cover loosely with plastic wrap and chill for a minimum of 6 hours but up to 2 days. Cake will get increasingly more spongy the longer it sits, so if you want it to have some texture, opt for less time. If you want a smooth cake, aim for 24 hours.
Meanwhile, coarsely chop or break apart the remaining Oreos into large pieces and set aside.
Carefully remove the springform sides and using the plastic wrap as a sling, slide the whole cake, parchment and all, to a serving platter.
Pour the dulce de leche sauce over the top of the cake and then sprinkle with coarsely chopped Oreos.
Slice using a serrated knife and serve immediately.
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