Preheat oven to 350, lightly spray a 9" springform pan. Finely crush 20 oreos, mix with 3 TB. melted butter or margarine, and press onto the bottom of the pan.
Melt 12 oz. chocolate chips, let cool. Chop some brownies in 1/2" to 1" chunks --- you'll need 1 1/2 cups. I find that using Little Debbie brownies, which I would ordinarily not eat, is convenient and works just fine, but use whatever's handy.
In a food processor, whir 24 oz. cream cheese until smooth, then add 1 c. sugar, 3 eggs, a pinch of salt, 1 tsp. vanilla, 8 oz. sour cream, blend.
Add the melted chocolate.
Stir in the brownie chunks - you'll probably need to use a larger bowl. Pour onto the crust and bake for 55-60 minutes or until firm....center will continue to firm more as it cools. Don't worry about cracks, like wrinkles, they add character! Refrigerate overnight, covered. Add whipped cream and/or piles of chocolate curls as garnish.
