Preheat oven to 325°F.
Using a blender or food processor, pulverise the Oreo cookies until they are crumbs.
Pour in butter and mix again.
Dump mixture into the 10" springform pan and press it into an even crust.
To make the cheesecake, whisk together the cream cheese, sour cream, sugar, eggs, vanilla, and salt.
Divide the batter into 3 parts by removing 1/4 cup for the ganache and 1 cup for the topping. Set those two portions aside and with the rest of the batter, add the 12 chopped Oreo cookies.
Pour the Oreo cheesecake batter over the Oreo crust.
Pour the 1 cup of plain cheesecake batter on top to make a clean layer.
For the ganache, heat the heavy cream to just below boiling. Add the chocolate and stir until the chocolate is thick and glossy. Add the 1/4 cup of cheesecake batter and stir until thoroughly mixed. Drop 1 teaspoon dollops of the ganache mixture in a spiral circle on top of the cheesecake.
Using a knife, drag spirally through the drops from the center out to the edge to make marbelized hearts.
Using a heavy sheet of aluminum foil, cover the outer portion of the springform pan to prevent any water leaking from the bath into the cheesecake.
Place the aluminum covered pan into the roasting pan. Fill the roasting pan 1 1/2" full of warm water.
Carefully place the roasting pan into the preheated oven. Bake for 40-50 minutes or until the cheesecake is wobbly but not jiggly in the center.
Let cool for 1 hour before storing in the refrigerator for at least 2 hours.
Before serving, cut the strawberries into roses and decorate one side of the top of the cheesecake. See video for details. Enjoy!