• Preheat oven to 350 degrees and place a 9"x13" pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.

Oreo Crust

• Crush 20 oreo cookies into crumbs and add in the melted butter and mix until combined.
• Press the crumbs in a 10" spring form pan in an even layer.
• Bake for 5 minutes, then remove from oven, set aside.

Oreo Cheesecake

• Using a mixer, beat the cream cheese until smooth.
• Add the greek yogurt, sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary.
• Add the eggs one at a time, beating in between.
• Gently fold in the chopped Oreo cookies, then pour into the spring form pan.
• Bake for 1 hour, or until the center of the cheesecake is only slightly jiggly.
• Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours.
• Let cool on counter top until room temperature, then refrigerate (covered) for 2 hours.
• After cheesecake has cooled, prepare chocolate ganache.
• Microwave heavy cream until very hot for a couple of minutes.
• Add chocolate chips and let sit for about 5 minutes without touching then whisk until they chocolate becomes velvety smooth.
• Pour chocolate ganache on top of cheesecake and spread to distribute, then add the 15 roughly chopped Oreo cookies on top of the ganache. Add sprinkles if you want?
• Cover and place cheesecake in the refrigerator.
• Take out 30-45 minutes before serving to let the cheesecake come to room temperature.
• Run a knife along the edges of the cake to loosen from the spring form pan.
• Gently unlock it and serve your cheesecake!