Preheat the oven to 325ºF.

Place the Oreos in the food processor and process until they become a fine powder. Add the melted butter to the Oreos and stir to combine.

Then use a cup to press the crust on the bottom of the pan. You can also use the sides of the cup to press the crust on the sides.

Bake the crust for about 12 minutes in the pre-heated oven.

Melt the white chocolate in a microwave-safe bowl for 20 seconds intervals, stirring in between, until all the chocolate is melted and smooth. Set it aside to cool down for at least 10 minutes.

In a medium bowl, beat the cream cheese for 3 minutes with a hand mixer at medium speed, until creamy.

Add the granulated sugar to the bowl and beat for 2 minutes at medium speed.

Scrape the bowl and beat for another 30 seconds.

Add the sour cream and mix to combine. Scrape the bowl.

Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.

Add the slightly cooled white chocolate into the bowl and mix until combined.

Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.

Along with the last egg, add the vanilla and the salt.

Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.

Add the chopped Oreos, and stir to combine.

Place the pan in a large roasting pan and add hot water to the roasting pan, to form a water bath. This is a crucial step to achieve the perfect texture and prevent the cake from cracking.

Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes. Baking time can vary depending on the pan you are using, and depending on your oven. Don’t go by time, go by the jiggle test.

To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.

Turn the oven off, and leave the cheesecake in there for 1 hour.

Remove the cheesecake from the oven, let it cool down. Don’t remove the ring of the pan yet, place the cheesecake in the fridge to chill for at least 6 hours.

Heat up the heavy cream until hot in a small saucepan or in the microwave.

Place the chopped chocolate, or chocolate chips in a bowl. Pour the hot cream over the chocolate. Let it stand for a minute. Whisk until the chocolate has completely melted with the cream.

Set the ganache aside until it cools down and thickens. You can place it in the fridge and stir every 5 to 10 minutes to speed up the setting process.

Beat the cold whipping cream with the powdered sugar and vanilla in the bowl of a mixer for about 2 to 3 minutes, or until stiff peaks form.

Place it in a piping bag lined with the tip of your choice, I used tip 6B.

After the cheesecake has chilled, remove it from the fridge. Remove the ring from around the pan.

You can use a cake lifter tool to lift the cheesecake from the pan and slide it onto a serving plate.

Pipe the whipped cream on top of the ganache, top with the halved Oreos, and sprinkle with the Oreo crumbs.

You can store the Oreo Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container.

The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.