Preheat oven to 325°F and line a 9x13 inch baking pan with parchment paper or spray with baking spray.

In a food processor, combine vanilla wafer cookies and light brown sugar until well crumbled.

Pour melted butter into the mixture and pulse to combine until it resembles wet sand.

Press the crust mixture evenly into the prepared baking pan and bake for 8-12 minutes until golden. Let cool.

In a large bowl, beat cream cheese and white sugar until fluffy. Mix in sour cream and vanilla just until combined.

Add eggs one at a time, mixing on low speed and scraping bowl. Pour filling over crust.

Bake for 40-42 minutes until set on sides and slightly wobbly in center. Cool for 1 hour.

Refrigerate for 5-6 hours or overnight. Prepare ganache by heating heavy cream and pouring over chocolate chips.

Whisk until smooth, then pour over cooled cheesecake. Chill for 8-12 minutes until set.

Slice into squares, serve, and enjoy!