Begin by crushing 28 Oreos in a food processor until they resemble fine crumbs. Melt 5 tablespoons of salted butter, then combine it with the Oreo crumbs and a pinch of salt in a mixing bowl. Stir until the mixture is well blended, then firmly press it into the bottom and slightly up the sides of a 10-inch springform pan to create a solid base.

In a large mixing bowl, beat 16 ounces of softened cream cheese with 1 cup of powdered sugar and 1 teaspoon of vanilla extract using an electric mixer on medium speed until the mixture is fluffy and smooth, about 3-4 minutes. Gently fold in 2 cups of thawed Cool Whip and 15 crushed Oreos until fully combined.

Carefully pour the cheesecake filling over the prepared Oreo crust, using a spatula to spread it evenly. Smooth the top to achieve a nice surface.

In a microwave-safe bowl, add 1 cup of semi-sweet chocolate chips and ½ cup of heavy cream. Heat this mixture in the microwave in 30-second intervals, stirring between each until it melts completely and forms a smooth ganache. Allow it to cool for a few minutes before pouring it gently over the cheesecake.

Cover the cheesecake with plastic wrap and place it in the refrigerator. Chill for at least 6 hours, ideally overnight.

Once chilled, carefully remove the sides of the springform pan. Top the cheesecake with whipped cream and any remaining crushed Oreos, then slice and serve.