Crust

1. Preheat the oven to 325F/163C and line a 9-inch square pan with parchment paper including up the sides.
2. Crush the Oreos in food processor, blender, or hit them in a sealed plastic bag with a rolling pin. In a large mixing bowl mix together the crushed Oreos and melted butter until fully combined, it should resemble wet sand. Once combined press into the prepared pan, use the bottom of a cup to help tightly pack the crust.
3. Bake crust for 8 minutes to let the crust set up then let cool while you make the filling.

Cheesecake

1. In the bowl of an electric mixer fitted with a paddle attachment, or a large bowl with a handheld electric mixer beat the cream cheese for two minutes on low speed. Add the sugar and mix for another minute, make sure to scrape the sides of the bowl so all is incorporated evenly. Add the sour cream and vanilla, mix for another 30 seconds or so then add the eggs, one at a time, but do not over mix after they are added. Gently fold in the crushed Oreos. I make sure my Oreos are not finely crushed like I use for the crust, I prefer bigger chunks of Oreo. 
2. Pour on top of the prepared crust. Place a 9X13 pan or similar size on the lower rack of the oven and add some hot water, this helps create a steamy oven for a more gentle, moist environment for the cheesecake to bake in. Place the cheesecake on the middle oven rack. Bake for 25-30 minutes or until the center stops jiggling a lot. You can use a digital internal thermometer to check the cheesecake has reached an internal temperature of 140F/145F.
3. Open the oven door and let the bars cool inside for 30 minutes. Then set the pan on a wire rack and let cool for 30 minutes at room temperature. Finally, cover the bars in plastic wrap,  then place in the fridge to chill for 4 hours or overnight.

Chocolate Ganache

1. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just before boiling. Pour directly over chocolate, and let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Spread the ganache over the chilled cheesecake. I then let the bars set up then slice* the cheesecake into bars then pipe the whipped cream on each bar and add crushed Oreos on top.  Store the leftovers in an air-tight container in the refrigerator for up to 5 days.