Preheat the oven to 300 degrees. Line 18 muffin cups with cupcake liners and set one of the whole Oreos in the bottom of each. Set pan aside.

Beat the cream cheese with an electric mixer set to medium speed until light and fluffy. Turn mixer to low and slowly add the granulated sugar.

Beat in the vanilla, eggs, sour cream, and salt in that order, stopping the mixer to scrape down the sides and bottom of the bowl as necessary. Fold in the chopped Oreos.

Divide batter evenly between the prepared muffin cups. Tap the pan on the counter a few times to release any air bubbles in the filling. Bake until filling is set, about 22 to 26 minutes. Set pan on a wire rack to cool completely, then refrigerate overnight.

Heat the heavy cream in a small saucepan until it just begins to steam. Pour the cream over the chocolate chips and let it sit for 3 minutes.

Whisk the chocolate and cream together until the chocolate is melted and the mixture is smooth. Spoon the ganache over the chilled cupcakes, then refrigerate to set the ganache. Top with whipped cream and Oreos (if desired) and serve.