Chocolate Lover’s Cheesecake

Preheat oven to 325ºF.

1. For the crust, in a bowl combine the Oreo crumbs and melted butter. Stir until all the crumbs are moistened.
2. Prepare a 9-inch springform pan by lining the exterior with a double layer of aluminum foil.
3. Gently press the crust mixture into the bottom of the pan. Apply some pressure to pack the cookies into a firm, even layer. Bake for 5 minutes. Remove from the oven and allow to cool.
4. For the filling, in the bowl of a large mixer beat the cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, mixing well between each addition. Carefully fold in the chocolate chips.
5. Pour the filling into the cooled crust.
6. Place the foil-wrapped springform pan into a large baking dish or roasting pan. Fill the pan with boiling water until 1 inch in depth.
7. Carefully place in the preheated oven. Bake for 80-90 minutes until completely set. Remove from the oven and allow to cool on the counter for 30 minutes.
8. Using a very sharp knife, gently run round the inside perimeter of the springform pan to release it from the sides.
9. Place in the refrigerator to chill overnight.
10. After the overnight refrigeration, you are ready for the ganache. Simply heat the milk in the microwave for 90 seconds. In a large mixing cup, add the chocolate chips and corn syrup. Pour the hot milk over the chips. Using a whisk, continuously stir until completely smooth and glossy. Pour over the top of the cheesecake, reserving some for use during plating. Return to the refrigerator for an additional hour.
11. Prior to serving, allow to sit at room temperature for 30 minutes. Carefully remove the outer ring of the pan.
12. Slice, drizzle more ganache over, and enjoy!