Preheat your oven to 350°F (175°C) and prepare the springform pan by lining the bottom with parchment paper and wrapping the outside with foil.

Crush 24 Oreo cookies in a food processor or by hand and mix with melted butter until it resembles wet sand. Press into the bottom of the pan and bake for 8-10 minutes.

In a stand mixer, beat cream cheese and eggs on medium-high, gradually adding sugar, sour cream, vanilla, and salt until smooth.

Gently fold in chopped Oreo cookies into the cheesecake batter.

Pour the cheesecake batter into the crust and smooth the top. Place the springform pan in a roasting dish and add hot water halfway up the sides.

Bake for about 75 minutes at 325°F (163°C). After baking, turn off the oven and let the cheesecake cool gradually for about an hour.

Cool the cheesecake at room temperature, then refrigerate for at least four hours, preferably overnight.

Melt chocolate chips with heavy cream and pour over the chilled cheesecake. Add toppings as desired.

Use a hot knife to slice and serve the cheesecake.