Preheat the oven to 325°F (163°C).

Pulse the Oreo cookies into fine crumbs and mix with melted unsalted butter. Press the mixture into the bottom of the springform pan. Bake for 10 minutes until firm and then cool.

Beat the softened cream cheese until smooth, then gradually add eggs one at a time.

Add granulated sugar, sour cream, and vanilla extract, mixing until just combined. Fold in chopped Oreo cookie pieces.

Pour the filling over the cooled crust and bake for approximately 1 hour. The edges should be set, while the center will jiggle slightly.

Cool the cheesecake in the oven with the door cracked open for 30 minutes.

Run a knife around the edges, loosen it from the pan, and chill in the refrigerator for at least 5 hours or overnight.

For ganache, heat the heavy cream until simmering, pour over the chocolate chips, let sit for 5 minutes, then stir until smooth.

Spread ganache over the chilled cheesecake. Whip heavy cream with powdered sugar until soft peaks form and top the ganache.