For the Cheesecake:
1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 18 cookies)
1 (12-ounce) package semisweet chocolate morsels
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
4 large eggs, room temperature
For the Ganache topping:
3/4 cup whipping cream
1 (6-ounce) package semisweet chocolate morsels
1 (6-ounce) package milk chocolate morsels
Fresh fruit for garnish if desired
For the Cheesecake:
Preheat oven to 300 degrees F.
Crush your cookies either in a food processor or plastic bag using a mallet or rolling pin.
Press them all along the bottom and halfway up the sides of your 9″ springform pan.
Melt semisweet chocolate chips in microwave (or stove top) being sure to stir the morsels at 15-second intervals until they are completely smooth and melted and to avoid scorching. Set aside.
Place softened cream cheese in a large bowl and beat on medium-high speed for 2 minutes until light and fluffy.
Add sweetened condensed milk and vanilla, beating at medium speed just until they have combined.
Next, add eggs, one at a time, beating at low speed just until combined after each addition.
Add melted chocolate to mixing bowl slowly, beating it at low speed until it is just combined.
Pour into your cookie crumb crust, place into oven, and bake for 1 hour and 5 minutes.
Turn over off and let the cheesecake stay in the oven for 30 minutes, with the door CLOSED!
Remove your cheesecake to a wire rack and let it cool completely. When it is completely cool, cover and place it in the refrigerator for at least 8 hours.
Remove cheesecake out of fridge and remove the sides of the springform pan.
Place your cheesecake on a serving platter or wherever you plan to serve it from..
For the Ganache Topping:
Pour your 3/4 cup of whipping cream into a saucepan on the stove and bring to a simmer over medium high heat.
Remove from heat, and stir in the chocolate chips. Keep stirring, and as it comes together, switch to your whisk, stirring until it is completely combined and smooth. Let this cool slightly.
Pour your ganache over the cheesecake and spread out evenly. Decorate with fresh fruit if desired. Return to the refrigerator and refrigerate until it is firm.