Place the Oreo's in the Food Processor and pulse into crumbs. Melt the Butter in a medium size bowl, and pour the Oreo Cookie Crumbs into the Butter and stir well to coat. Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon. Place the pan in the freezer.
In the mixing bowl of a stand mixer, place the Heavy Cream, Sugar, and Vanilla, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped. Add the Cream Cheese, and blend until smooth and fluffy. Add the Kahlua, and Powdered Sugar, and mix on low until blended, then turn mixer up to medium high speed, and mix until smooth and creamy. Scrape down the sides of the bowl, and blend.
Remove the pan from the freezer, and pour the Cheesecake Batter into the pan, and smooth out the top. Place the pan back in the freezer, overnight for best results. After the Cheesecake has been in the freezer overnight, make the Ganache: In a microwave safe bowl, place the Ghirardelli Chocolate Chips, and the Heavy Cream. Place the bowl in the microwave, and melt the Chocolate for about 1 minute, stopping every 15 seconds to stir the mixture. If it appears the Chocolate is thick, simply remove from the microwave, and add a few drops of the Heavy Cream (about 4 or 5 drops at a time) and stir until the Chocolate is thinner, and you can stir it with ease. It will look glassy, or glossy, and it's ready to pour. Remove the Cheesecake from the Freezer, and leave the Spring-form on the pan. Pour the melted Ganache on top of the Cheesecake, and place the Cheesecake back in the Freezer for about 30 minutes. While the Ganache sets up, make the Frosting.