Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper and spray the parchment paper with nonstick baking spray.

Prepare the brownie mix according to the directions on the box.

Pour the batter into the prepared pan and spread out evenly.

Line the top of the batter with 16 Oreos and slightly push them into the batter.

Bake this layer for 35-40 minutes, until the top is set but not completely done.

Add the cream cheese in a medium bowl and beat with a hand mixer until smooth.

Add in the sour cream and sugar. Beat until combined.

Add in the egg and vanilla. Mix just until everything is incorporated.

Pour the cheesecake batter over the top of the brownies and spread to the edges.

Bake for another 30-35 minutes, until the edges are a light brown color and the middle doesn’t jiggle.

Remove and cool for 30 minutes before topping with the chocolate.

Place the chocolate chips and heavy cream into a small saucepan and melt over medium heat. Stir constantly.

Once the chocolate chips are completely melted, remove the pan from the stove and spoon all over the top of the cheesecake layer.

Crush up the remaining 6 Oreos and sprinkle all over the top.

Refrigerate for at least 4 hours or overnight.

Cut and serve.