• Place the Oreo's in the Food Processor and pulse into crumbs.
• Melt the Butter in a medium size bowl, and pour the Oreo Cookie Crumbs into the Butter and stir well to coat.
• Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon.
• Place the pan in the freezer.
• In the mixing bowl of a stand mixer, place the Heavy Cream, Sugar, and Vanilla, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped.
• Add the Cream Cheese, and blend until smooth and fluffy.
• Add the Kahlua, and Powdered Sugar, and mix on low until blended, then turn the mixer up to medium high speed, and mix until smooth and creamy.
• Scrape down the sides of the bowl, and blend.
• Remove the pan from the freezer, and pour the Cheesecake Batter into the pan, and smooth out the top.
• Place the pan back in the freezer, overnight for best results.
• After the Cheesecake has been in the freezer overnight, make the Ganache: In a microwave safe bowl, place the Ghirardelli Chocolate Chips, and the Heavy Cream.
• Place the bowl in the microwave, and melt the Chocolate for about 1 minute, stopping every 15 seconds to stir the mixture.
• If it appears the Chocolate is thick, simply remove from the microwave, and add a few drops of the Heavy Cream (about 4 or 5 drops at a time) and stir until the Chocolate is thinner, and you can stir it with ease.
• It will look glassy, or glossy, and it's ready to pour. Remove the Cheesecake from the Freezer, and leave the Spring-form on the pan.
• Pour the melted Ganache on top of the Cheesecake, and place the Cheesecake back in the Freezer for about 30 minutes. While the Ganache sets up, make the Frosting.

Frosting

• In the mixing bowl, add the softened Cream Cheese and Butter, and blend with the whisk attachment until completely smooth and creamy.
• Add the Heavy Cream, and Vanilla, and mix until blended smooth.
• Add the Powdered Sugar a cup at a time, and blend on low between additions.
• Scrape down the Mixing bowl as needed.
• Check the Frosting when you've added 4 cups; if the Frosting remains on a spoon when turned upside down, and doesn't slide off the spoon, or move, it's thick enough to pipe.
• If it slides off the spoon, add the 5th cup of Powdered Sugar, and blend on low.
• When the Frosting is thick, scrape down the sides of the bowl, and blend on high for about 30 seconds, until the Frosting is smooth and creamy.
• Fill a Pastry bag with the Frosting, using the large star tip.
• Remove the Cheesecake from the Freezer, and make sure the Ganache is firm to the touch.
• If it's not firm, place it back in the Freezer for another 30 minutes.
• When the Ganache is set, remove the Cheesecake from the Freezer, and remove the Spring-form from the Pan.
• Pipe the Frosting in big dollops all around the edge of the Cheesecake, bringing the dollops up to a point, using a swirling motion.
• Sprinkle Chocolate Sprinkles (or Jimmies) on top of the Frosting, and Cheesecake to finish.
• Place back in the Freezer until time to serve.
• Remove the cheesecake from the Freezer about 10 minutes before serving, and allow to thaw just a bit.
• Cut in two to three inch pieces, serve, and Enjoy!