For the Crust • 35 Oreo cookies • 5 Tbsp unsalted butter melted (75g) For the Ganache • 3 oz chocolate use semisweet chocolate chips or a finely chopped semisweet  baking bar (85g) • ½ cup heavy cream (118ml)

For the Cheesecake • 15 Oreo cookies • 32 oz cream cheese softened (use full-fat brick-style cream cheese) (907g) • 1 cup granulated sugar (200g) • ¾ cup sour cream (180g) • 1 teaspoon vanilla extract • 4 large eggs lightly beaten (room temperature preferred)

Start by preparing your crust... Twist apart the 35 Oreo cookies, use a butter knife to scrape out the filling (discard the filling).

Toss cookies into the basin of a food processor and 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 (go as high up the pan as you can). 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. Set aside.

In a large mixing bowl 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 (eggs should be well combined, but don’t overbeat or the texture of the cheesecake could be affected). 

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 45-55 minutes or until center is set.

Remove cheesecake from oven and if any of the cheesecake filling is touching the springform, use a  knife to gently loosen it. 

Once cheesecake is set (refrigerated at least 6 hours), 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 (about 20 minutes).

If desired, pipe half a batch of homemade whipped cream over top of firm ganache cheesecake before serving. 

Slice and Enjoy!