Preheat your oven to 350°F (177°C) and line a 9×13-inch pan with parchment paper.
Pulse the 30 Oreos in a food processor until fine crumbs form.
Combine Oreo crumbs with 1/2 cup melted butter and mix well.
Press the crumb mixture firmly into the bottom of the prepared pan and bake for 10 minutes; remove and cool slightly.
In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
Add the peanut butter, sour cream, vanilla extract, and salt, mixing until fully incorporated.
Add the eggs one at a time, mixing on low speed until just combined to avoid incorporating too much air.
Pour the filling over the pre-baked crust and spread evenly.
Bake for 30 minutes, or until the edges are set but the center remains slightly wobbly.
Remove from the oven and let cool completely at room temperature.
Prepare the ganache by melting the chocolate chips with the remaining 1/2 cup butter until glossy and smooth.
Spread the ganache over the cooled cheesecake layer.
Refrigerate for at least 5 hours or overnight before slicing into 24 bars.