Crust

1. In a food processor pulse the Oreos until a fine crumb is reached, pour into a large bowl. You can also make the crumbs by placing the cookies in a plastic bag, sealing the bag, then using a rolling pin to crush the cookies into crumbs. Mix in the melted butter, the butter should be evenly distributed and the mixture should look like wet sand.
2. Lightly spray a 9-inch springform pan with non-stick cooking spray then pour the crust inside. Use the bottom of a measuring cup to gently press the crumbs into an even layer and up the sides of the pan. Place the pan in the freezer to set while you prepare the filling. Or bake the crust for 5 minutes at 350F/180C. 

Cheesecake Filling

1. In the bowl of an electric stand mixer fitted with a whisk attachment or large bowl with a handheld electric mixer beat the heavy cream until stiff peaks form.
2. Scoop the whipped cream into a clean bowl then add the softened cream cheese to the dirty cream bowl. With the paddle attachment beat the cream cheese until softened, 1-2 minutes. Scrape down the sides of the bowl to ensure all of the cream cheese is softened.
3. Add the confectioner's sugar and mix on low until the powdered sugar is incorporated. Then add the sour cream, and vanilla extract, making sure to scrape down the sides of the bowl so everything is evenly combined.
4. Add half of the whipped cream to the cream cheese mixture and use a spatula to gently fold the whipped cream in, when combined add the remaining whipped cream and fold again, just before fully combined add the crushed Oreos. Be careful not to overfold, as this will deflate the cream.
5. Pour cheesecake filling into the prepared crust and use an offset spatula to spread it into an even layer. Cover the cheesecake with foil or plastic wrap and place in the fridge for at least 8 hours or overnight. Release the cheesecake from the springform pan and use a spatula to transfer the cheesecake from the bottom of the pan to a serving plate. 

Chocolate Ganache

1. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just before the boiling point. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set.

Topping

1.  Top with fresh whipped cream and oreo pieces. Store leftovers in the fridge for up to 5 days.