1-First Step: Preheat your oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper. This will make removing the cheesecake much easier later.

2-Second Step: Make the crust by crushing 20 chocolate sandwich cookies (with the cream filling) until they are finely crushed. You can use a food processor for this, or place the cookies in a ziplock bag and crush them with a rolling pin. Mix the crumbs with 4 tablespoons of melted butter until well combined.

3-Third Step: Press the cookie mixture firmly into the bottom of the prepared springform pan. Make sure it’s evenly distributed and packed down well. Bake for 10 minutes, then set aside to cool while you prepare the filling.

4-Fourth Step: Lower the oven temperature to 320°F. Place a large roasting pan on the middle rack and fill it with about 1-inch of hot water. Close the oven door to keep the water hot while you prepare the filling.

5-Fifth Step: Make the filling by beating the cream cheese, butter, and sugar on low speed until smooth and creamy. This step is crucial, so take your time to ensure there are no lumps.

6-Sixth Step: Add the eggs one at a time, scraping down the sides of the bowl between each addition. This helps ensure everything is well incorporated without overmixing.

7-Seventh Step: Mix in the sour cream, vanilla extract, and salt until the mixture is smooth. Finally, fold in the crushed chocolate sandwich cookies gently, being careful not to overmix and break them down too much.

8-Eighth Step: Pour the filling into the springform pan and smooth the top with a spatula. Place the pan inside a 10-inch cake pan, then carefully place this into the water bath in the oven. Bake for 1 hour, ensuring the water covers half the cake pan’s depth. Add more hot water if needed during baking.

9-Ninth Step: Cool the cheesecake by turning off the oven and cracking the door. Let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.

10-Tenth Step: Run a knife around the edge of the pan to loosen the cheesecake from the sides. Let it cool completely on the counter.

11-Eleventh Step: Chill the cheesecake in the refrigerator uncovered for overnight or at least 6 hours. Do not remove the sides of the springform pan during this time.

12-Twelfth Step: Make the ganache by microwaving the dark chocolate and heavy cream for 1 minute. Let it sit for 3-5 minutes to melt, then stir until smooth. Allow it to come to room temperature.

13-Thirteenth Step: Spread the ganache over the chilled cheesecake and refrigerate for 30 minutes to set.

14-Final Step: Serve by removing the springform pan sides, transferring the cheesecake to a serving plate, piping whipped cream dollops around the edge, and decorating with chocolate sandwich cookie halves.