Preheat your oven to 325° F. Mix the graham cracker crumbs with 3 tbsp of sugar and butter, and press into the bottom of a 9 inch spring form cake pan. Beat the cream cheese, 1 cup of sugar, and vanilla until well-blended. Add the eggs, one at a time, and mix on low speed until just blended. Do not over mix. Set aside while you make the cookie dough.

To make the cookie dough, beat together the butter and the sugars until creamy with an electric mixer. Mix in the vanilla, and then add the eggs, one at a time, mixing slowly after each addition. In a separate bowl, combine the flour, baking soda and salt. Add this mixture into the butter/sugar mixture slowly, stirring well. Then, fold in the chocolate chips. break the cookie dough into small chunks and fold into the cheesecake batter. Pour the batter into a 9" springform pan, and bake for 55 minutes, until the edges are slightly golden and the center is just set.

To make the ganache, Heat heavy cream in a microwave-safe bowl or on the stove until hot. Remove from heat and add the chocolate, stirring until the chocolate melts and the mixture begins to come together smoothly. Let the ganache thicken for a few minutes, before spreading over the top of the cheesecake. Top the cheesecake with whipped cream and chocolate chips cookies. Place the cheesecake in the fridge for at least 4 hours before cutting and serving. Enjoy!