Preheat the oven: Set it to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Make the crust: Crush the Oreos in a food processor until fine crumbs form. Mix with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of your pan. Bake for 10 minutes, then set aside to cool.

Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing until combined. Blend in the sour cream.

Add the eggs: Beat in the eggs one at a time, mixing just until incorporated. Do not overbeat. Fold in the chopped Oreos with a spatula.

Bake the cheesecake: Pour the filling onto the cooled crust. Smooth the top with a spatula. Place the springform pan in a larger roasting pan and pour hot water around it (about halfway up the sides of the springform pan). Bake for 55–65 minutes, until the center is set but still slightly jiggly.

Cool gradually: Turn off the oven and crack the door slightly. Let the cheesecake rest inside for 1 hour. Then transfer it to the fridge to chill for at least 6 hours or overnight.

Add the topping: Once fully chilled, remove the cheesecake from the pan. Pipe whipped cream around the edges, drizzle with ganache, and decorate with Oreo halves.

Slice and serve: Use a hot knife for clean slices. Enjoy your masterpiece!