Make the Oreo crust

• Crush the Oreo cookies into fine crumbs
• Mix the crumbs with the melted butter until evenly coated
• Press the mixture firmly into the bottom and up the sides of the springform pan
• Chill the crust while preparing the filling

Make the vanilla bean cheesecake filling

• Beat the cream cheese with the sugar until smooth
• Add the eggs one at a time, mixing gently after each addition
• Stir in the sour cream, heavy cream and the seeds of the vanilla beans

Bake the cheesecake

• Pour the filling over the chilled crust and smooth the top
• Bake until the edges are set and the center still slightly jiggles
• Turn off the oven and let the cheesecake cool inside with the door ajar
• Refrigerate until fully chilled

Make the white chocolate vanilla bean ganache

• Heat the heavy cream with the vanilla bean seeds until just simmering
• Pour the hot cream over the chopped white chocolate and let it sit
• Stir until smooth and glossy

Top and serve

• Pour the ganache over the chilled cheesecake
• Spread it evenly and let it set before slicing