Step 1

Preheat the oven to 325 degrees F.

Step 2

Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

Step 3

In a small bowl, add the 35 crushed chocolate sandwich cookies and the melted butter and mix until well-combined.

Step 4

Press the cookie crumb mixture into the bottom and up the sides of the prepared springform pan.

Step 5

Bake the crust until set, about 8-10 minutes.

Step 6

Set the crust aside to cool.

Step 7

Cover the outsides of the prepared pan with aluminum foil to prevent the water in the water bath from getting in, then set the prepared pan aside.

Step 8

Reduce the oven temperature to 300 degrees F.

Step 9

In a large bowl, add the cream cheese, the sugar, and the flour and beat using an electric hand-mixer on low speed until well-combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks.

Step 10

Scrape down the sides of the bowl.

Step 11

Add the sour cream and 1 1/2 tablespoons of the vanilla extract and mix on low speed until well-combined.

Step 12

Add the eggs, one at a time, to the cream cheese mixture and mix slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well-combined.

Step 13

Gently stir in 1 cup of the chocolate sandwich cookie crumbs.

Step 14

Pour 1/2 of the cheesecake filling into the crust and spread it out evenly.

Step 15

Top the filling layer with 1/2 of the quartered chocolate sandwich cookies.

Step 16

Repeat the layers with the remaining cheesecake filling and the remaining quartered chocolate sandwich cookies, making sure to end with the cheesecake filling on top. Try not to jostle the cheesecake around too much, as the cookies might come to the surface.

Step 17

Place the springform pan inside of a larger pan.

Step 18

Fill the larger pan with enough of the warm water to go about halfway up the sides of the springform pan.

Step 19

Bake until the center of the cheesecake is set but still jiggly, about 1 hour 20 minutes.

Step 20

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. Do not open the door during this time.

Step 21

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This will help prevent cracking.

Step 22

Carefully transfer the cheesecake from the oven and out of the water bath.

Step 23

Wrap the cheesecake in plastic wrap and refrigerate it until firm, at least 5-6 hours and up to overnight.

Step 24

Transfer the cheesecake from the springform pan and set it aside.

Step 25

In a medium, heatproof bowl, add the white chocolate chips.

Step 26

In a small saucepan, add 4 tablespoons of the heavy cream just until it begins to boil.

Step 27

Pour the hot cream over the white chocolate chips and allow the mixture to sit until the white chocolate melts, about 2-3 minutes.

Step 28

Whisk the heavy cream and the white chocolate chips together until smooth.

Step 29

Allow the ganache to cool, about 5 minutes.

Step 30

Pour the ganache over the cheesecake and spread it out evenly. Sprinkle with the crushed chocolate sandwich cookies.

Step 31

In a large mixer bowl, add the remaining heavy whipping cream, the powdered sugar, and the remaining vanilla extract and whip it with an electric hand-mixer on high speed until stiff peaks form.

Step 32

Pipe the whipped cream onto the top outer edge of the cheesecake.

Step 33

Serve garnished with the remaining chocolate sandwich cookie halves on top of the piped whipped cream.