Line an 8x8 or 9x9-inch square baking pan with parchment paper.

In a food processor, pulse the cookies until finely crushed.

Mix with melted butter until the texture resembles wet sand.

Press firmly into the bottom of the pan to form an even crust.

Chill in the fridge while you prepare the filling.

In a large bowl, beat the softened cream cheese until smooth.

Add powdered sugar and vanilla extract, mixing until fully combined.

Stir in the melted, slightly cooled chocolate chips.

In a separate bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the chocolate cream cheese mixture until smooth and fluffy.

Spread the mixture evenly over the chilled crust.

Return to the fridge for at least 1 hour.

Heat the cream in a small saucepan or microwave until just simmering.

Pour over the chocolate chips in a bowl and let sit for 1 minute.

Stir until smooth and glossy.

Let the ganache cool for 10 minutes, then pour over the cheesecake layer.

Smooth with a spatula and refrigerate for another 1–2 hours, or until fully set.

Before serving, add desired toppings like mini chocolate chips, curls, or whipped cream.

Slice into bars using a hot knife for clean edges.

Serve chilled and enjoy every indulgent bite.