Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter.

Blend 36 whole Oreos in a food processor until fine crumbs. Mix with melted butter and press into the pan. Bake for 12 minutes.

In a bowl, beat 3 eggs until pale and foamy; set aside.

Beat cream cheese until smooth. Gradually add sour cream, sugar, vanilla, lemon juice, and salt. Fold in beaten eggs until velvety.

Fold in 22 chopped Oreo pieces and pour the mixture over the crust. Smooth the top.

Prepare a water bath and bake the cheesecake for 40 minutes. Cool in the oven for 3-4 hours.

Heat heavy cream until bubbles form, pour over chocolate chips, and stir until smooth.

Cool the ganache until thick but pourable, pour over cheesecake, and refrigerate for at least 2 hours, preferably overnight.