• Preheat oven to 350°F. Grease a 9-inch springform pan; set aside.

For the Crust

• In a medium bowl, stir together the Oreo cookie crumbs and melted butter with a fork until combined. Press into the bottom and halfway up the sides of the prepared springform pan. Refrigerate while you prepare the filling.

For the Filling

• Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour, and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes.
• Scrape down the sides of the bowl, add the heavy cream and vanilla and beat to combine.
• Beat in the whole eggs and egg yolk one at a time, beating for about 5-10 seconds before adding the next.
• Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. Do not overmix. Fold in the quartered Oreo cookies.

Assemble and Bake

• Pour the filling into the chilled crust and spread into an even layer.
• Bake until the outer couple of inches of cheesecake look puffed and set, but 2-3 inches in the center still jiggles when you move the pan, about 45 to 55 minutes. Do not overbake.
• Turn off the oven, crack open the door, and leave the cheesecake inside for 1 hour. This helps minimize cracking, which may occur with temperature changes.

Cool and Chill

• After an hour, remove the cheesecake from the oven, place on a wire cooling rack and run a thin, dull knife around the edge of the cake. Allow to cool completely to room temperature.
• Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight.

Make the ganache

• Place 7 oz. of chocolate chips in a heat-proof bowl. Pour ¼ cup of very hot (almost boiling) heavy cream over it and allow to sit for a couple of minutes, then whisk until smooth.
• Allow the ganache to cool a bit (about 5 minutes, until thickened but still pourable), then transfer to a squeeze bottle.

Slice and Serve

• Remove from the refrigerator 30 minutes before serving, and unmold the cheesecake.
• Drizzle with chocolate ganache and fresh piped whipped cream (this is great to hide any cracks!). Slice, serve, and dream about every bite until you make it again!