1- Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper.

2- Prepare the crust by crushing 20 Oreo cookies, including the cream filling, and mixing with 4 tablespoons melted butter. Press firmly into the pan’s bottom and bake for 10 minutes. Set aside.

3- Lower the oven temperature to 320°F (160°C) and set up a water bath by placing a large roasting pan on the oven’s middle rack with about an inch of hot water.

4- For the filling, beat 4 blocks (32 oz.) of cream cheese, 4 tablespoons butter, and 1 cup sugar until smooth. Add 3 eggs one at a time, mixing thoroughly after each, then mix in 1 cup sour cream, 2 teaspoons vanilla extract, and a pinch of salt. Fold in 20 broken Oreo pieces.

5- Pour the filling into the crust. Place the springform pan inside a larger 10-inch pan, then position this in the water bath. Bake for 1 hour, ensuring the water reaches halfway up the sides.

6- Turn off the oven, crack the door, and let the cheesecake sit for 1 hour. Loosen the edges with a knife and cool completely on the counter.

7- Refrigerate uncovered for at least 6 hours or overnight without removing the pan sides.

8- Make the ganache by microwaving 4 oz. dark chocolate with 4 oz. heavy cream for 1 minute, let it sit for 3-5 minutes, then stir until smooth. Cool to room temperature and spread evenly on the cheesecake.

9- Chill the ganache-topped cheesecake for at least 30 minutes.

10- Remove the pan sides, transfer to a platter, and decorate with whipped cream dollops and 12 Oreo cookie halves before serving.