Crush the Oreos in a food processor until finely ground. Add the melted butter and mix until all the crumbs are moistened. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while you make the filling.

Preheat the oven to 325ºF. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on high until creamy, about 2 minutes. Add the sugar and continue beating for another 2 minutes. Scrape down the sides of the bowl, add the cornstarch, vanilla, and salt, and beat until incorporated. Beat in the eggs, two at a time, until combined--try not to overmix. Fold in the chopped Oreos.

Pour batter into the crust, smoothing out the top. Bake cheesecake for 70-80 minutes, or until center appears nearly set when shaken.

Transfer the cheesecake to a wire rack and allow to cool for at least 2 hours before covering cheesecake and chilling in the refrigerator for at least 8 hours.

Place chocolate chips into a medium bowl. Pour heavy cream into a small saucepan on the stove and heat over medium-high heat until it begins to boil. Immediately pour hot cream over the chocolate, cover bowl in plastic wrap, then allow to sit for 4-5 minutes. Remove plastic wrap and stir until smooth. Set aside to cool and thicken slightly.

In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high until soft peaks form. Add the powdered sugar and vanilla and continue whipping until stiff peaks form. Stir in the crushed Oreos by hand. Transfer whipped cream to a piping bag fitted with a Wilton's 1M tip (or star tip).

Run a knife around the edges of the pan, then remove sides of the springform pan. Pour ganache over the cheesecake, spreading it out to the edges. Pipe Oreo whipped cream along the border of the cheesecake. Space Oreo halves evenly around border. Refrigerate until ready to serve.