1) Place the oreos in a food processor. Run until finely ground, then pour in the melted butter with the machine running. Scrape down the sides and pulse a few extra times to make sure that the crumbs are evenly coated. Press into the bottom of a 9 inch springform pan.

2) For the ganache: Heat the cream in the microwave for 90 seconds. Pour over the chocolate and let sit for 1 minute. Stir until creamy and melted, with no lumps remaining. Pour the chocolate over the cookie crust in the pan; spread to edges. Place in freezer for 30 minutes.

3) Using a handmixer or stand mixer, beat together the cream cheese and sugar until fluffy. Add the vanilla and beat on medium speed for 1 minute. Fold in the oreos.

4) Pour the cheesecake mixture into prepared pan and sprinkle the remaining chopped oreos over the top.

5) Place the cheese cake in the fridge for a minimum of 3-4 hours. Best serve it cold. Enjoy!