Add your sandwich cookies and melted butter to a food processor. Process until well combined.

Press this mixture into your lined pan. Press into an even layer. Set aside while you make the filling.

Add your room temperature cream cheese and sour cream to a large mixing bowl. Use an electric mixer to whip until smooth and creamy.

Then, add in the sugar, cocoa powder, eggs, egg yolk, and vanilla. Whip until just combined. Do not over mix.

Then, carefully fold in the melted chocolate. Stir until smooth and creamy, but do not over mix.

Pour this mixture onto the crust. Smooth into an even layer. Bake for 40 minutes. The middle should still be a little jiggly.

Then, turn the oven off and open the oven door. Allow the pan to sit inside the oven (with the door open) for 10 minutes. This allows the cheesecake to slowly cool down.

Then, place the cheesecake on a wire rack to cool for one hour. After that, place in the fridge for at least 4 hours to fully cool.

Once the cheesecake is fully cooled, make the ganache. Add the heavy cream to a skillet over low medium heat. Once gently bubbling, remove from the heat. Add in the dark chocolate chips. Stir until creamy and melted. Set the ganache in the fridge for 20 minutes to cool down.

After that, carefully pour this ganache on top of the cheesecake. Place back in the fridge for at least one hour.

Finally, cut and serve!