• Take the cream cheese and eggs out of the fridge about 30 minutes before getting started to ensure that they come to room temperature.
• Preheat the oven to 325F (160C). Line a 9x13 inch (23x33 cm) pan with heavy duty aluminum foil so that there is an overhang around the edges.

Oreo Crust

• Crush the cookies (wafer and filling) until fine crumb. This can be done is 5-second bursts in a food processor or place the cookies in a freezer bag and crush with a rolling pin.
• Mix the cookie crumbs with the melted butter.
• Press the cookies into an even layer in the bottom of the prepared pan to form the crust.
• Bake in the preheated oven for 8 minutes. Remove from the oven. Keep the oven turned on at 325F.

Cheesecake Filling

• Finely chop the white chocolate and add to a heatproof bowl.
• Heat the cream until almost boiling - either in the microwave using 45-second intervals at medium power or in a double boiler over gently simmering water.
• Pour the almost boiling cream over the chopped chocolate. Let sit for a few minutes, then whisk until smooth and the white chocolate is completely melted. If the chocolate hasn't completely melted, microwave for 45-secone intervals on medium power, whisking between each interval. Alternatively, return to the double boiler over gently simmering water while gently stirring. Set aside.
• In a large bowl, beat together the cream cheese, cornstarch and sugar for about 2-4 minutes until smooth and creamy. Occasionally, turn off the mixer and scrape down the sides and bottom of the bowl to ensure that there are no lumps.
• Carefully mix the melted chocolate and cream mixture into the cream cheese mixture. I typically do this by hand using a wire whisk. I do about 1/2 at a time. If using an electric mixer, ensure that it's on a low speed to avoid splashing.
• In a small bowl, whisk together the eggs. Then whisk the eggs into the cheesecake batter. Again, this can be done using a wire whisk or with an electric mixer on a low speed. Stop mixing when the eggs are incorporated and you no longer see pieces or lumps of egg.
• Pour the batter over the prepared crust.
• Place in the preheated oven on a rack about 1/3 from the bottom. Bake for approximately 40-45 minutes, or until the top looks almost set and if you give the pan a nudge it still has a very slight wobble but isn't wobbling the way a glass of milk would.
• Turn off the oven and open the oven door. Cool the cheesecake like this for about 10 minutes, then remove from the oven and cool until it reaches room temperature.
• Once room temperature, cover the pan and place in the fridge to chill for at least 4 hours or overnight.

Chocolate Ganache and Serving

• Finely chop the chocolate and add to a heatproof bowl.
• Heat the cream until almost boiling as you did while making the cheesecake - either in the microwave or a double boiler.
• Pour the hot cream over the chocolate. Let sit for 2-4 minutes, then whisk until smooth. Again, if the chocolate hasn't fully melted - return to the microwave or double boiler to melt.
• Remove the cheesecake form the fridge and remove the foil. If there's condensation on top of the cheesecake, gently blot it off using a paper towel or clean dish cloth. Pour the chocolate over the top and smooth into an even layer. Return the bars to the fridge until ready to serve.
• When ready to serve, carefully lift the bars out of the pan, lifting from the the long side of the aluminum foil. Place bars on a cutting board and peel back the foil from the edges. Slice with a sharp knife. Be sure to cut all the way through the crust and wipe off the knife in between each cut.