• Preheat the oven to 350F. Line the bottom of a 9 inch springform pan with parchment paper.

Crust:

• Crush the cookies by pulsing in a food processor until they are fine crumbs. (No food processor? Place the cookies in a gallon zip lock bag, then use a rolling pin to crush the cookies) Add the melted butter and mix well to combine.
  25-28 Oreo cookies, 4 Tablespoons ½ stick butter, melted
• Press the mixture into the bottom and sides of the springform pan. For a crispier crust, bake the crust in the preheated oven for 8 minutes. Remove from oven and allow to cool while you prepare the cheesecake layer. (Leave the oven on)

Cheesecake:

• Break or chop the white chocolate into small pieces and place in a microwave safe bowl. Microwave at 50-60% power, 30 seconds at a time. Stir in between each interval, until the chocolate is smooth. Usually, 3 intervals are enough in my microwave. Allow to cool slightly.
  8 ounces white chocolate
• In a large bowl, beat the cream cheese until smooth. Slowly add and beat in the sugar. When the mixture is thoroughly creamed, add the melted white chocolate and mix well. Add the eggs, one at a time, beating well after each addition.
  24 ounces cream cheese, 4 eggs, 1 cup sugar, 8 ounces white chocolate
• Add the rest of the ingredients and mix well.
  16 ounces sour cream, 1 cup whipping cream, ½ teaspoon vanilla extract
• Pour into the prepared crust.
• Bake in the preheated oven for one hour. When the time is up, turn off the oven but do not open the door. Leave the cheesecake in the closed oven for one more hour.
• Remove and refrigerate at least 8 hours, or overnight.

Ganache topping

• Make the ganache when the cheesecake has fully cooled.
• Place the semi-sweet chocolate chips in a heat proof bowl.
  6 ounces 1 cup semi-sweet chocolate chips (mini chips work great)
• In a small saucepan, heat the cream on medium heat, stirring gently. Bring the cream to a simmer for about a minute.
  ½ cup whipping cream
• Pour the hot cream over the chocolate chips and let sit for 2 minutes. Then, whisk the mixture until the chips have fully melted and the mixture is smooth. Let the ganache cool for a few minutes.
• Remove the cheesecake from the pan by unclasping and removing the outside ring, then transferring the cheesecake to a serving plate.
• Slowly pour the ganache over the top of the cake, and let it run slightly down the sides.
• Place the white chocolate chips in a small bowl and microwave at 50-60% power, for 30 second intervals, until melted. Stir to make smooth.
  2-3 ounces ¼ – ⅓ cup white chocolate chips
• Drizzle the white chocolate over the cheesecake.
• Return the cheesecake to the fridge until ready to serve.