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!