Line a 9x13" pan with parchment paper so it hangs over the sides. For the crust, stir together the chocolate sandwich cookie crumbs and melted butter. Press/spread into parchment paper-lined pan. Place it in the freezer while you're making the cheesecake portion.

In the bowl of an electric mixer, whip 2 c. heavy cream until soft peaks form. Transfer the whipped cream to another bowl, then to the mixing bowl, add softened cream cheese, vanilla extract and powdered sugar. Mix until nice and creamy, scraping down the sides in between. Add the whipped cream and mix until creamy and fully incorporated.

Pour half of the cheesecake mixture over the chilled crust, then sprinkle 10 crushed chocolate sandwich cookies over. Then spread the remaining cheesecake mixture over the crushed cookies.

Make the chocolate ganache by adding the dark chocolate chips and 3 Tbsp. heavy cream to a small pan over medium-low heat and stirring it constantly until the chocolate is melted and the mixture is smooth. Drizzle over the cheesecake bars and freeze for 1-2 hours or place in the fridge for 3-4 hours before serving so it can set and chill through.