Preheat your oven to 325°F (163°C). In a food processor, pulse 24 Oreo cookies into fine crumbs. Combine the crumbs with ½ cup of melted unsalted butter until fully mixed. Press this mixture into the bottom of a springform pan, ensuring it’s compact and even. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

In a large mixing bowl, beat 24 ounces of softened cream cheese with a hand mixer until smooth and creamy, about 2-3 minutes. Gradually add in 1 cup of granulated sugar, mixing until well combined. Carefully add 3 large room temperature eggs, one at a time, blending after each addition. Then, incorporate 1 cup of sour cream and 1 teaspoon of vanilla extract until the mixture is luxurious and smooth. Gently fold in 6 quartered Oreo cookies for extra texture.

Pour the creamy cheesecake filling over the cooled crust, smoothing the top with a spatula. Place the springform pan in the preheated oven and bake for approximately 1 hour. The edges should be set, while the center will still have a slight jiggle.

After baking, turn off the oven and prop the door open slightly. Allow the cheesecake to cool in the oven for about 30 minutes. Once cooled, run a knife around the edges to release any sticking, and let it cool to room temperature before transferring it to the refrigerator.

Cover the cheesecake with plastic wrap or foil and refrigerate for at least 5 hours, or ideally overnight.

In a small saucepan, heat ½ cup of heavy cream over medium heat until it just begins to simmer. Remove from heat and pour it over 1 cup of semisweet chocolate chips in a mixing bowl. Let it sit for a couple of minutes, then stir until the mixture is smooth and glossy.

Once the ganache has set slightly, whip 1 cup of heavy cream until soft peaks form, adding 2 tablespoons of powdered sugar for sweetness. Spread the whipped cream over the cooled ganache and sprinkle with reserved Oreo crumbs for a decorative touch.