Preheat your oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper and wrap the outside with aluminum foil.

Crush the Oreo cookies and mix with melted butter. Press into the bottom of the prepared pan and bake for 8-10 minutes.

In a mixer, beat cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth.

Fold chopped Oreos into the cheesecake batter.

Pour the batter into the crust, tap the pan to remove air bubbles, and bake at 325°F (163°C) for about 75 minutes.

Turn off the oven, leave the door ajar, and allow the cheesecake to cool for about an hour.

Cool at room temperature, then refrigerate for at least four hours or overnight.

Melt chocolate chips and heavy cream to create ganache, pour over cooled cheesecake.

Garnish with whipped cream and halved Oreos if desired, then slice and serve chilled.