Set the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with a piece of parchment paper. This makes removing the cheesecake easier later.

Crush chocolate cream cookies into fine crumbs. In a bowl, mix them with melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then take it out and let it cool a bit.

In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and a pinch of salt, then mix again until the batter looks light and fluffy with no lumps.

Add the eggs, one at a time, mixing well after each one. Use a spatula to scrape down the sides of the bowl so everything blends evenly.

Pour in the sour cream, heavy cream, and vanilla extract. Mix slowly and gently—just until smooth. Try not to overmix, or cracks may form while baking.

Add mini chocolate chips and fold them in gently with a spatula. Pour the cheesecake mixture evenly over the cooled crust.

Set the pan on a baking sheet and bake for 45–50 minutes. The center should be mostly set but still a little jiggly. Turn off the oven, crack the door open, and let it cool in there for 1 hour to prevent cracks.

Take the cheesecake out and place it on a wire rack until completely cool. Once cool, cover it and refrigerate for 3–4 hours, or overnight if you can.

Heat heavy cream in a small saucepan until hot but not boiling. Pour it over mini chocolate chips in a bowl. Let sit for 1–2 minutes, then whisk until smooth and glossy. Spread the ganache over the chilled cheesecake, and chill again for 30 minutes before serving.