• Crush Oreos in a food processor
• Whip the cream cheese until soft and then add the icing sugar, whipped cream, and vanilla - mix on low until combined then turn up the speed and whip for another 1-2 minutes until fluffy
• Fold/Stir in half the oreo crumbs - you can do a little less if you like, there's no hard and fast rule here

Ganache

• Warm your cream until just simmering, pour it over your chocolate chips and stir until just smooth.

Layering

• Note: I used 4 jars with a ⅔ cup capacity, how many you get will depend on the jar you use
• Divide your oreo crumbs into four 'sections' - i just separate them out on the plate I am using
• From each section place half the Oreo crumbs on the bottom of each jar, add a layer of cheesecake filling (piping bag is easiest), the remaining crumbs, more cheesecake and top it with Ganache.
• Refrigerate for 1-2 hours at least before serving, can be made a day ahead