Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper. Set aside.
Make the cheesecake crust. Crush the sandwich cookies in a food processor (or place them in a Ziplock bag and smash with a rolling pin) until fine crumbs form.
24 crushed chocolate sandwich cookies
In a small bowl, combine the cookie crumbs and melted butter. Press the crust mixture into the bottom of the prepared pan.
¼ cup Danish Creamery Premium Unsalted Butter
Bake the crust for 10 minutes. Remove from the oven and cool while you prepare the chocolate cheesecake.
Make the chocolate cheesecake filling. Place 10 ounces of semisweet chocolate in a microwave-safe bowl. Melt the chocolate in the microwave until smooth. (Heat at 50% power for 30 seconds. Stir. Repeat until melted.) Set aside.
10 ounces semisweet chocolate, 16 ounces cream cheese, ⅓ cup granulated sugar, ⅓ cup brown sugar, 1 teaspoon pure vanilla extract
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugars, and vanilla together until smooth.
Add the melted chocolate and mix well.
Add the eggs, one at a time, until just combined.
2 large eggs
Pour the cheesecake batter over the cooled crust. Bake for 45 minutes, or until the middle jiggles slightly.
Turn off the oven and open the door a crack. Allow the cheesecake to rest in the oven for an additional 1 hour.
Remove the cheesecake from the oven and allow it to fully cool to room temperature. Once cool, refrigerate for 8 hours or overnight.
Make the chocolate ganache. Place the 12 ounces of chopped chocolate in a heat-safe bowl.
12 ounces semisweet chocolate
Pour the heavy cream into a saucepan over medium heat. Bring to a simmer. Pour the hot cream over the chocolate. Whisk until smooth.
1 cup heavy cream
Remove the cheesecake bars from the refrigerator. Pour the chocolate ganache over the fully cooled cheesecake and refrigerate for 1 hour before serving.
Garnish with flake sea salt, cut into bars, and serve.
1 teaspoon Flake sea salt