Preheat the oven to 325°F and line a 9x13 inch baking pan with parchment paper or spray with baking spray.

Combine vanilla wafer cookies and brown sugar in a food processor and process until well crumbled and combined.

Add melted butter and pulse to combine; mixture should resemble wet sand.

Transfer mixture into prepared pan and press firmly into an even layer on the bottom.

Bake crust for 8-12 minutes until golden. Remove and let cool.

In a large bowl, beat cream cheese and sugar until fluffy.

Mix in sour cream and vanilla just until combined.

Add eggs one at a time, mixing on low speed after each addition.

Pour filling over crust, tap the pan on the counter to remove air bubbles.

Bake for 40-42 minutes until set around edges and slightly wobbly in the center.

Cool to room temperature, then refrigerate for at least 5 hours or overnight.

Prepare ganache: place chocolate chips in a heatproof bowl.

Heat heavy cream until steaming and pour over chocolate, let sit for 5 minutes.

Whisk until smooth and glossy. Pour over cooled cheesecake and spread evenly.

Refrigerate for 8-12 minutes until set, then slice into squares and serve.