Preheat oven to 325F (160C).

Twist apart the 35 Oreo cookies, use a butter knife to scrape out the filling (discard the filling) and toss cookies into the basin of a food processor.

Pulse until cookies are ground into fine crumbs.

Combine cookie crumbs and melted butter in a large bowl and toss together until all crumbs are moistened.

Press crumbs evenly into the bottom and up the sides of 9” springform pan.

Set aside while you prepare cheesecake filling.

Place 15 Oreo cookies in a large Ziploc bag and use a rolling pin to smack them repeatedly until cookies are broken up into coarse pieces.

In a large mixing bowl or the bowl of a stand mixer, combine cream cheese and sugar.

Use an electric mixer to beat on medium-low speed until cream cheese and sugar are completely combined and no lumps remain.

With mixer on low-speed, stir in sour cream and vanilla extract until completely combined and batter is smooth.

Add eggs one at a time, stirring until just-combined after each addition.

Use a spatula to fold in Oreo pieces.

Pour batter into prepared springform pan and use a spatula to smooth the surface.

Place cheesecake on a foil lined baking sheet and transfer to the center rack of 325F (160C) oven and bake for 50-60 minutes.

Remove cheesecake from oven and allow to cool for about an hour at room temperature, then transfer to refrigerator to chill for at least 6 hours, preferably overnight.

To prepare ganache, place chocolate in a heatproof bowl and set aside.

Pour cream into a small saucepan and heat over medium heat until it just begins to simmer.

Immediately drizzle over chocolate, cover bowl with foil, and let sit for 5 minutes.

After 5 minutes, gently stir with a whisk until chocolate is completely melted and ganache is smooth.

Drizzle ganache evenly over cheesecake.

Return cheesecake to refrigerator and allow ganache to set before slicing and serving.