Preparation Steps

• Preheat your oven to 350°F (175°C) and line the bottom of a 7-inch springform pan with parchment paper. Wrap the outside of the pan with aluminum foil.
• Crush 22 Oreo cookies until they resemble wet sand and mix with melted butter. Press into the bottom of the prepared pan and bake for 8-10 minutes.
• In a stand mixer, combine cream cheese, sugar, eggs, sour cream, vanilla extract, and salt. Beat until smooth, scraping down the bowl as necessary.
• Fold in chopped Oreos into the cheesecake batter.
• Pour the cheesecake batter into the crust and place the pan in a larger roasting dish. Fill the dish with hot water until it reaches halfway up the sides of the springform pan.
• Bake at 325°F for about 75 minutes, or until the center slightly jiggles.
• Turn off the oven and let the cheesecake cool slowly in the oven for about an hour.
• Chill the cheesecake at room temperature before covering it and refrigerating for at least four hours or overnight.
• Melt chocolate chips with heavy cream for ganache, then pour over the cooled cheesecake.
• Top with whipped cream and halved Oreos before serving.