In a microwave-safe bowl, heat the chocolate bars in the microwave until smooth and melted. Pour the melted chocolate into the bowl of a stand mixer fitted with the paddle attachment. Add the cream cheese and beat on high until smooth and combined.

Switch out the paddle attachment for the whisk attachment. With the mixer on low speed, slowly stream in the heavy cream. Once all the cream has been added, turn the mixer up to high and continue beating until fluffy. Refrigerate filling until ready to serve.

Place chocolate in a medium bowl. Pour heavy cream into a glass measuring cup and heat in the microwave until it begins to boil. Immediately pour hot cream over chocolate, cover bowl with plastic wrap, and let sit for 5 minutes. Remove plastic wrap and stir until smooth.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, lightly whisk the egg, milk, yogurt/sour cream, and vanilla. Stir in the melted butter. Fold the wet mixture into the dry ingredients until just combined, avoiding over-mixing.

Heat a large nonstick skillet over medium heat with some vegetable oil. Once hot, pour 1/4 cup of batter onto the skillet. Immediately place Oreo pieces evenly over the batter. Cook pancake until little bubbles begin to form on the surface. Flip and cook the other side until golden brown, about 1-2 minutes. Repeat with the remaining pancakes.

Serve pancakes warm, with cream filling and ganache.