1-Gathering and Preparing Ingredients: Before you begin, make sure all your ingredients are at room temperature to ensure a smooth mix. This includes the cream cheese, butter, eggs, and sour cream from the list above. Preheat your oven to 350°F and line a 9-inch springform pan with parchment paper for easy release later.

2-Making the Crust: Crush 20 Oreo cookies finely, including the cream filling, and mix them with 4 tablespoons of melted butter. Press this mixture firmly into the bottom of the prepared pan and bake it for 10 minutes, then set it aside to cool slightly.

3-Preparing the Filling: Lower the oven temperature to 320°F and set up a water bath by placing a large roasting pan in the oven with about 1 inch of hot water. For the filling, beat the 4 blocks (32 oz.) of cream cheese, 4 tablespoons of butter, and 1 cup of granulated sugar on low speed until smooth. Add the 3 large eggs one at a time, mixing well after each, then fold in 1 cup of sour cream, 2 teaspoons of vanilla extract, a pinch of salt, and 20 Oreo cookies broken into small pieces.

4-Baking the Cheesecake: Pour the filling over the crust and smooth it out. Place the pan inside a larger 10-inch pan and set it in the water bath so the water reaches halfway up the sides. Bake for 1 hour. If you’re skipping the water bath, bake at 320°F for 45 minutes, then cool for 30 minutes with the oven door cracked. Turn off the oven afterward, leave the door cracked, and let the cheesecake cool inside for 1 hour to avoid cracking.

5-Finishing and Chilling: Remove the cheesecake, run a knife around the edges, and let it cool completely at room temperature. Chill it uncovered in the refrigerator for at least 6 hours or overnight without removing the pan sides. For the ganache, microwave 4 oz. of dark chocolate and 4 oz. of heavy cream for 1 minute, let it sit for 3-5 minutes, stir until smooth, spread it on top, and refrigerate for 30 minutes to set. Before serving, remove the springform sides and decorate with whipped cream and 12 halved Oreo cookies.