Smores Heath Bar Oreo Cheesecake

I love, love, love to bake and I love cheesecake. I adapted a recipe I found online to make it my own way. It is delicious!! It is wwaayy over the top but worth the calories!!
Substitutions: Use graham cracker crumbs for crust (add 3 tbsp sugar to crust if using); use chocolate chips instead of Heath Bar chips; leave out pecans if someone is allergic or doesn't like nuts, leave off chocolate ganache topping.

Crust:
1 1/2 cups oreo cookie crumbs (about half a pack of oreos)
1/4 cup melted butter

Cheesecake:
3 packages cream cheese, softened
1 cup packed light brown sugar
1/3 cup marshmallow creme
1 tbsp vanilla
4 eggs
1 cup Heath bar chips
1/2 cup pecans

Chocolate Ganache Topping:
1 cup milk or semi sweet chocolate chips
1/4 cup heavy cream

1. Heat oven to 425 degrees. Line bottom of 10-inch springform pan with tinfoil and clasp the side. Pull the tinfoil up toward the top of the pan. Spray with cooking spray or canola oil.
2. Process oreo cookie's into crumbs. Add melted butter and pulse to combine. Press mixture evenly into bottom of the pan and up the sides about 1/2 inch.
3. Sprinkle Heath bar chips and pecans over crust.
4. Beat cream cheese with electric mixer until smooth, scraping bottom and sides. Add brown sugar, marshmallow creme, and vanilla and beat until smooth. Add eggs one at a time, beating until smooth after each. Pour over chips and pecans.
5. Bake cheesecake for 15 minutes; reduce oven temperature to 225 degrees. Bake 45 more minutes or until cheesecake is set around edge and center is slightly wiggly.
6. Remove from oven and cool to room temperature.
7. In small sauce pan over LOW heat, bring heavy cream just to a boil. Remove from heat and add chocolate chips. Stir until smooth and all chips have melted. Spread over top of cheesecake. Top with extra Heath bar chips, chocolate chips, or pecans if desired.
8. Refrigerate until completely cold.