Preheat your oven to 325°F (160°C). In a food processor, pulse whole Oreo cookies into fine crumbs. Melt the butter and mix it with the Oreo crumbs until evenly combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and cool slightly.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each. Gradually add granulated sugar, sour cream, and vanilla extract, blending until combined. Fold in quartered Oreo cookies gently.

Pour the cheesecake filling over the cooled crust, smoothing the top. Bake for 1 hour, ensuring it remains slightly wobbly in the center. Turn off the oven, crack the door, and let cool for about 30 minutes.

Run a knife around the edge of the cheesecake once it cools. Let reach room temperature before wrapping in plastic wrap and refrigerating for at least 5 hours or overnight.

To make the ganache, heat the heavy cream until simmering, then pour over chocolate chips, letting sit for 5 minutes before stirring until smooth. Once chilled, pour ganache over the cheesecake.

In a bowl, whip heavy cream and powdered sugar until stiff peaks form. Spread half over the ganache and use the rest in a piping bag for decoration.