• Preheat the oven to 350°F. Line the bottom of your springform pan with a parchment paper round for easy removal. Then, double wrap the pan with heavy-duty aluminum foil.

Crust

• Use a food processor to make Oreo crumbs. Alternatively, crush Oreos in a resealable bag using a rolling pin or kitchen mallet. Mix the crumbs with the melted butter. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides.

  Bake for 8 to 10 minutes. Set aside.
  15 Oreos, 2 ½ Tablespoons butter
  

Cheesecake Filling

• Make the batter: Reduce the oven to 325°F. Using a stand mixer with a paddle attachment or a hand mixer, beat the softened cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth and creamy on medium-high speed.

  Scrape down the sides and bottom halfway through. Lastly, remove large air bubbles by reducing the speed to the lowest setting for 1 to 2 minutes.
  2 8oz packages cream cheese, 2 eggs, ⅔ cup sugar, ⅔ cup sour cream, 1 teaspoon vanilla extract, ¼ teaspoon salt
  
• Add Oreos: Add the chopped pieces of Oreos to the batter and gently fold it in.
  12 Oreos
• Water bath: Pour the batter into the springform pan and remove any air bubbles by banging the pan onto the kitchen counter lined with a kitchen towel. Put the springform pan into a larger roasting pan and add hot water halfway up the side to create a water bath.
• Bake: Bake at 325°F for 75 minutes. Turn off the oven and use a wooden spoon to crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
• Chill: Remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, loosely cover and chill in the fridge for at least 4 hours to overnight.

Chocolate Ganache (Optional)

• Add the chocolate chips and heavy cream to a heat-safe bowl and melt them together over a double boiler. Alternatively, you can microwave the chocolate and cream together for 20 seconds at half power, stirring after each time until the chocolate melts. Pour it over the cooled cheesecake, gently tilting to cover the entire surface. Note: For a thinner ganache, add a teaspoon of warmed heavy cream at a time until desired consistency is reached.
  1 cup dark chocolate chips, 2 to 3 Tablespoons heavy cream
  

Serve

• Decorate with whipped cream and halved Oreo cookies. Cut slices using a thin knife that's been dipped in hot water and wiped dry before each slice. Enjoy!