Preheat oven to 350 degrees F, grease 9-inch springform pan, line the bottom with parchment and wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking process in water bath!!!! Set aside.
Combine finely crushed cookies with melted butter and stir well until it’s all moistened. Press crumb mixture onto the bottom of the prepared pan and bake for 5 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
Melt 10 ounces milk chocolate and set aside to cool.
Mix cream cheese and sugar until smooth. Add the eggs one at a time and mix on low speed.
Add melted chocolate and mix on low speed to combine.
Pour batter onto the crust, then place springform pan in a roasting pan. Fill roasting pan about a quarter of the way with hot water and bake at 350 degrees about 1 hour to 1 hour 10 minutes, until the tops look dry and toothpick inserted in the center comes out clean.
Remove springform pan from the water bath and set on a cooling rack to cool, then remove aluminum foil and refrigerate (at least 8 hour or overnight). When it’s completely cooled run a thin knife around the edge and remove springform pan sides.
Over double boiler melt chopped chocolate (3 oz. milk chocolate and 4 oz semi-sweet baking chocolate) until completely smooth and has no lumps, then stir in heavy cream. Stir well until ganache is smooth and evenly combined (it should be thick and creamy) Pour onto cheesecake and smooth the top. Let the ganache set before garnish.
With a potato peeler shave milk chocolate bar along the length of the bar and sprinkle over the cake.
This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.