Begin by placing 24 Oreo cookies into a blender or food processor. Pulse the cookies until they transform into fine crumbs, resembling sand, for approximately 30 seconds. Reserve 2 tablespoons of these crumbs for later use.

In a mixing bowl, combine the crushed Oreos with 4 ounces of softened cream cheese. Blend these ingredients on medium speed for 2-3 minutes, until a soft, dough-like consistency forms.

In a separate bowl, beat the remaining 4 ounces of cream cheese with powdered sugar, a splash of vanilla extract, and a pinch of salt for about 1-2 minutes until smooth. Gently fold in 1 cup of whipped topping.

Lay a sheet of parchment paper on a clean countertop, then place the Oreo dough onto it. Roll the dough into a rectangle approximately 1/4 inch thick.

Spread the prepared cream cheese filling evenly over the rolled-out Oreo dough, leaving about a 1/2 inch border around each edge.

Starting from one long side of the rectangle, roll the dough tightly into a cylinder, using the parchment paper to assist in rolling.

Once the roll is formed, wrap it tightly in parchment paper and chill in the refrigerator for at least 2 hours.

After chilling, unwrap the roll and slice into 1-inch pieces. Drizzle chocolate syrup over the slices and sprinkle the reserved Oreo crumbs on top, along with optional mini Oreo cookies.