1. Preheat oven to 325F and set aside a 9″ springform pan.
2. Mix together the Oreo cookie crumbs with the melted butter until all is moistened. Press the mixture firmly into the bottom of the springform pan and set aside.
3. Melt the chocolate chips along with the whipping cream in the microwave at 50% power for 30 seconds at a time, stirring in between until completely melted and smooth. Set aside to cool.
4. Beat the cream cheese and sugar together until well combined. Add in the eggs, one at a time, mixing well in between. Scrape down the bowl as needed.
5. Add the melted chocolate and vanilla extract. Mix again until just combined and scrape the bowl as needed. Pour the batter into the prepared pan.
6. Bake at 325F for 50-55 minutes or until 2″ around the edge is set. The center will still wobbly but will firm up once the cheesecake is completely chilled (trust me). Let cool to room temperature.
7. Melt the whipping cream and chocolate chips for the ganache in the microwave at 50% power for 30 seconds at a time, stirring in between until completely melted and smooth. Pour over the cooled cheesecake and spread to the edges.
8. Place the cheesecake in the fridge to set for a minimum of 4 hours or preferably overnight. 

Tip: Place it in the fridge for 1 hour uncovered to reduce the condensation before loosely covering for the remainder time.