Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds, until it's just beginning to bubble.
Add white chocolate chips to a medium bowl, and pour the hot heavy cream over them, making sure they are fully covered with cream. Allow mixture to sit for 1 minute.
Stir slowly until the cream and white chocolate chips are combined. Some bit of chocolate will not be fully melted yet, in that case heat the mixture again for 20 seconds, and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated.
If the mixture is too thin or thick, you can add a touch more chocolate chips or heavy cream.
Remove cheesecake from pan, place on a serving plate and pour white chocolate ganaches over it.
Immediately garnish with chopped Oreo Cookies.
Wait for the white chocolate ganache to settle/Harden before cutting and serving the cheesecake.
Refrigerate the cheesecake covered loosely with aluminum foil or plastic wrap. It will keep good in the fridge for up to 1 week.