Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang.

In a mixing bowl, combine crushed Oreo cookies with melted butter until crumbly. Press evenly into the bottom of the pan. Bake for 10 minutes and let cool.

Beat softened cream cheese, sugar, and vanilla extract together until smooth. Add eggs one at a time, mixing well.

Spread the cheesecake mixture over the crust. Dollop dulce de leche on top and swirl gently.

Bake for 30-35 minutes until edges are set and center jiggles slightly. Cool on a wire rack.

Heat heavy cream until simmering. Remove from heat and stir in chocolate chips until smooth.

Pour the chocolate ganache over the cheesecake layer and refrigerate for at least 2 hours to set.

Slice into squares with a sharp knife and enjoy!