Make the Oreo Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed Oreo cookies with the melted butter, stirring until the mixture resembles wet sand. Firmly press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and allow it to cool completely.

Prepare the Cheesecake Filling: Using a large bowl and an electric mixer, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Mix in the vanilla extract, then add the eggs one at a time, beating on low speed and scraping down the sides as needed to avoid overmixing. Stir in the sour cream and heavy cream, blending until the filling is completely smooth and velvety.

Assemble the Layers: Pour half of the cheesecake batter over the cooled Oreo crust and spread it into an even layer. Carefully spoon the caramel sauce over this layer, spreading it gently to avoid mixing. Pour the remaining cheesecake filling over the caramel and smooth out the top with a spatula.

Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 60 to 70 minutes, or until the edges are set and the center still has a slight jiggle. Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to prevent cracking.

Chill the Cheesecake: After the hour of cooling, take the cheesecake out of the oven and place it in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set completely.

Make the Chocolate Ganache: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat, add the dark chocolate chips, and let them sit for 5 minutes. Stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.

Add the Ganache Topping: Once the cheesecake is fully chilled and firm, pour the ganache over the top, spreading it evenly with a spatula. Refrigerate the cheesecake again for at least 30 minutes to let the ganache set properly.

Serve the Cheesecake: Carefully release and remove the sides of the springform pan. Slice the cheesecake with a sharp knife (wiping between cuts for clean slices) and serve chilled. For an extra touch, drizzle with more caramel sauce or garnish with chocolate shavings if desired.