Start by softening 2 packages of full-fat cream cheese at room temperature for about 30 minutes. Preheat your oven to 325°F (163°C) while you grease a 9-inch springform pan.

In a food processor, combine 36 crushed Oreos, 1 tablespoon of granulated sugar, and a pinch of kosher salt until fine crumbs form. Pour in 1/2 cup of melted butter and pulse until evenly mixed. Press this mixture into the bottom of your prepared pan and bake for 12 minutes.

In a large bowl, beat 3 large eggs until light. Add softened cream cheese and blend until smooth. Mix in 1 cup of granulated sugar, 1 cup of sour cream, 1 teaspoon of vanilla extract, 1 tablespoon of lemon juice, and a pinch of salt.

Chop 22 Oreos into small chunks and fold into the cheesecake mixture. Pour this over the cooled crust, smoothing the top.

Place a 9x13 inch baking dish filled with boiling water in the oven. Position the cheesecake on the upper rack and bake for about 40 minutes until the edges are set and the center jiggles.

After baking, turn off the oven and crack the door slightly, letting the cheesecake cool inside for 3 to 4 hours.

The next day, heat 1 cup of heavy cream until simmering. Remove from heat and stir in 1 cup of chocolate chips until smooth. Let it cool slightly.

Pour the ganache over the cheesecake, spreading evenly. Garnish with whipped cream and crushed Oreos before serving.