1-First, preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with foil, leaving a 2-inch overhang on two sides; lightly spray with nonstick spray. Mix the crushed cookie crumbs with the melted butter and press firmly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 10 minutes, then cool it completely and reduce the oven temperature to 325°F (160°C).

2-Next, melt the bittersweet chocolate using a double boiler or microwave and set it aside. In a food processor or mixer, beat the cream cheese until smooth, then add the granulated sugar, brown sugar, and cocoa powder; mix until smooth. Add the eggs, egg yolks, and heavy cream; mix on low speed until just combined, then fold in the melted chocolate and vanilla extract until evenly incorporated.

3-Pour the filling over the cooled crust and bake for 35 minutes, or until the center is set but slightly jiggly. Cool completely in the pan, then chill in the refrigerator for at least 4 hours.

4-For the ganache, heat the cream to a rolling simmer, pour it over the chopped semi-sweet chocolate, let it sit for 1 minute, then whisk until smooth and glossy. Cool until tepid, pour over the chilled cheesecake, and allow it to set for about 1 hour. Finally, slice into bars using a sharp knife, cleaning the knife between cuts.