Preheat your oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper.
Pulse the 30 Oreos in a food processor until fine crumbs form.
Combine crumbs with 1/2 cup of melted butter and press firmly into the bottom of the prepared pan.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
In a large bowl, beat the room temperature cream cheese and sugar until smooth.
Add the peanut butter, sour cream, vanilla extract, and salt; mix until well combined.
Add eggs one at a time, mixing on low speed until just incorporated.
Pour the filling over the pre-baked crust and spread evenly.
Bake for 35 minutes or until the edges are set but the center remains slightly wobbly.
Cool the bars completely, then top with a ganache made from the remaining butter and chocolate chips melted together.
Chill for at least 4 hours before slicing into 16 squares.