Preheat oven to 350°F (175°C). Line a 7-inch springform pan with parchment paper and foil.

Crush 24 Oreo cookies into fine crumbs and mix with 4 tablespoons of melted unsalted butter. Press into the pan and bake for 8-10 minutes.

In a bowl, beat 16 ounces of cream cheese, ¾ cup of sugar, and 1 teaspoon of vanilla extract until smooth. Add 2 eggs one at a time, and fold in 4 crushed Oreo cookies.

Pour the filling over the crust. Place the pan in a larger roasting dish with hot water halfway up the sides. Bake for about 75 minutes.

Turn off the oven and crack the door to cool for an hour. Remove from water bath and refrigerate for at least 4 hours.

For ganache, heat 1 cup of chocolate chips and ½ cup of heavy cream in intervals until melted and smooth. Spread on cooled cheesecake.

Garnish with whipped cream and crushed Oreos before serving.