Preheat your oven to 355°F (180°C) and grease an 8” or 9” round springform pan with cold butter.

Crush the Oreo cookies into fine crumbs using a food processor or rolling pin.

In a large bowl, combine crushed Oreos, melted butter, and sea salt. Mix until evenly blended.

Pour the mixture into the greased pan and press it evenly across the bottom and slightly up the sides. Bake for 12 minutes.

Melt chocolate by creating a double boiler: combine chocolate chips and cream in a heat-safe bowl over simmering water until melted. Let cool to room temperature.

In a large bowl, combine sugar, salt, and orange zest. Rub the zest into the sugar until it's clumpy and pale orange.

Add softened cream cheese to the mixture and beat until smooth.

Incorporate eggs one at a time, beating well after each addition.

Mix in the melted chocolate, then add the sour cream, vanilla, and orange juice, mixing gently until smooth.

Pour the cheesecake filling into the pre-baked crust, smoothing the top.

Set the cheesecake pan in a larger pan and fill it with boiling water until halfway up the sides. Bake for 60-75 minutes until edges are set but the center is jiggly.

Let the cheesecake cool in the oven with the door ajar for 20 minutes, then cool completely at room temperature. Refrigerate for at least 8 hours or overnight.

Bring water and sugar to simmer in a pot. Add orange slices and simmer for 20 minutes, flipping frequently.

Transfer to a cooling rack to drain excess syrup.

Heat the remaining heavy cream and salt until simmering, pour over chocolate chips, cover, and let sit for 7 minutes. Whisk until smooth.

Pour ganache over the chilled cheesecake and decorate with Terry chocolate orange and candied orange slices. Let set in freezer for 5 minutes.

Carefully slice and serve.