Preheat your oven to 325°F (163°C). Generously grease and flour a 10-cup bundt pan. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until light and fluffy, about 2-3 minutes. Gradually add the granulated sugar and continue to beat for another 3-4 minutes until pale and airy.

Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.

With the mixer on low speed, add the dry ingredients in three additions, alternating with the whole milk. Begin and end with the dry ingredients. Mix only until just combined.

Gently fold the coarsely chopped Oreo cookies into the batter.

Pour the batter into the prepared bundt pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

To make the ganache, place the white chocolate chips in a heatproof bowl. Heat the heavy cream until it just simmers and pour it over the chocolate. Let sit for 5 minutes, then whisk until smooth. Drizzle over the cooled cake and top with more chopped Oreos.