Black-Bottom Chocolate Chip Cheesecake

Black-Bottom Chocolate Chip Cheesecake 
Ingredients
For the Oreo Cookie Crust:
36 regular Oreo cookies
6 Tablespoons (85g) unsalted butter melted
For the Chocolate Chip Cheesecake Batter:
4 blocks (32 ounce) full-fat cream cheese room temperature
1 cup (227g) full-fat sour cream room temperature
1 and 1/2 cups (300g) granulated sugar
2 teaspoons pure vanilla extract
4 large egg yolks room temperature
3 large eggs room temperature
1/2 cup (57ml) heavy cream room temperature
1 and 1/2 cups mini semi-sweet chocolate chips divided

1 and 1/2 Tablespoons (21g) all-purpose flour
For the Chocolate Ganache:
4 ounces semi-sweet chocolate roughly chopped
1/3 cup (76ml) heavy cream
2 teaspoons light corn syrup optional
chocolate curls optional
Instructions
For the Oreo Cookie Crust:
Preheat the oven to 350°F. Lightly spray the bottom and sides of a 9-inch springform pan with nonstick baking spray. Wrap the outside of the pan in layers of extra wide heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle. Set aside.
In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
Bake the crust in the preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
For the Chocolate Chip Cheesecake Batter:
In the bowl of a large food processor, beat the softened cream cheese and sour cream until completely smooth, scraping the bowl as needed.
Add sugar and vanilla and beat smooth, scraping down the sides and bottom of the bowl as needed.