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Preheat oven to 325u00b0F.
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1. For the crust, in a bowl combine the Oreo crumbs and melted butter. Stir until all the crumbs are moistened.
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2. Prepare a 9-inch springform pan by lining the exterior with a double layer of aluminum foil.
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3. Gently press the crust mixture into the bottom of the pan. Apply some pressure to pack the cookies into a firm, even layer. Bake for 5 minutes. Remove from the oven and allow to cool.
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4. For the filling, in the bowl of a large mixer beat the cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, mixing well between each addition. Carefully fold in the chocolate chips.
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5. Pour the filling into the cooled crust.
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6. Place the foil-wrapped springform pan into a large baking dish or roasting pan. Fill the pan with boiling water until 1 inch in depth.
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7. Carefully place in the preheated oven. Bake for 80-90 minutes until completely set. Remove from the oven and allow to cool on the counter for 30 minutes.
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8. Using a very sharp knife, gently run round the inside perimeter of the springform pan to release it from the sides.
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9. Place in the refrigerator to chill overnight.
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10. After the overnight refrigeration, you are ready for the ganache. Simply heat the milk in the microwave for 90 seconds. In a large mixing cup, add the chocolate chips and corn syrup. Pour the hot milk over the chips. Using a whisk, continuously stir until completely smooth and glossy. Pour over the top of the cheesecake, reserving some for use during plating. Return to the refrigerator for an additional hour.
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11. Prior to serving, allow to sit at room temperature for 30 minutes. Carefully remove the outer ring of the pan.
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12. Slice, drizzle more ganache over, and enjoy!
