Finely crush the Oreo cookies with a food processor or blender to create fine crumbs.

In a medium-sized bowl, combine the Oreo crumbs, melted butter, and a pinch of salt until well mixed.

Using your hand or a flat-bottomed cup, press this mixture into the bottom and sides of a tart pan with a removable bottom.

Freeze the crust for at least 10 minutes to set. While the crust is in the freezer, make the filling.

Using a hand mixer or a stand mixer with a whisk attachment, whip the cold heavy cream until stiff peaks form (about 4–5 minutes). Set aside.

In another bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.

Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat on medium-high speed for 2–3 minutes until fully combined and smooth. Ensure there are no lumps.

Gently fold the whipped cream into the cream cheese mixture using a silicone spatula. Combine slowly to retain the air in the whipped cream.

Fold in the Oreo chunks with a rubber spatula.

Remove the crust from the freezer and spread the filling evenly over it using an offset spatula to smooth the top.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours, preferably overnight (about 12 hours), for the best set.

Heat the heavy cream in a medium microwave-safe bowl until it's hot and slightly bubbly. Start with 30 seconds and check, as it may take longer depending on your microwave.

Remove from the microwave and add the semi-sweet chocolate chips. Let it sit for at least 3 minutes; you can cover it with plastic wrap to expedite the process.

Stir until everything melts and the mixture is smooth.

Spread the chocolate ganache evenly over the cheesecake using the back of a spoon or a small offset spatula.

Sprinkle a pinch of flaky salt over the ganache for a finishing touch.

Place it back in the fridge and let it sit for 15 minutes. Slice and serve!