Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 10-inch springform pan.

Blend cream-filled chocolate cookies in a food processor until fine crumbs. Melt unsalted butter and mix it with the crumbs. Press this mixture into the bottom of the springform pan.

Bake for 10 minutes until set and fragrant. Let the crust cool completely.

Melt semi-sweet chocolate chips in a double boiler, stirring until smooth. Let it cool slightly.

Beat full-fat cream cheese in a large mixing bowl until creamy. Gradually add granulated sugar, followed by sour cream and vanilla extract. Add eggs one at a time until just combined.

Gently fold melted chocolate into the cream cheese mixture. Pour hot milk into the batter and mix until smooth.

Wrap the springform pan with aluminum foil. Place it in a roasting pan with hot water halfway up the sides. Bake for 50 minutes until edges are set but center jiggles.

Cool it in the closed oven for 1 hour to prevent cracking.

Heat heavy cream in a saucepan until simmering. Pour over chocolate chips in a bowl, let sit, then stir until smooth.

Pour ganache over the cooled cheesecake. Refrigerate for at least 4 hours or overnight until set.