Gently move the pan back and forth, and if the middle of the cheesecake jiggles like thick liquid, leave it about another 15 minutes.
Go back and check again; if it's just a little jiggly, that's what you want.
It will finish setting up in the refrigerator, overnight. Go ahead and take the cheesecake out of the oven, and place it on a wire rack to cool.
When it's cooled to room temperature, wrap it in parchment paper, and then in foil, tightly and place it in the refrigerator for at least 12 hours.
If the cheesecake fell in the middle, don't worry about that, because you're going to glaze the whole top with a heavy chocolate ganache, and toppings and no one will ever know.
After the cheesecake has set overnight - or for at least 12 hours, make the ganache;
Melt the Chocolate Almond bark, chocolate chips, and heavy cream in a heavy sauce pan on low heat, stirring constantly, until the chocolate is completely melted, looks smooth and glassy, and not grainy.
While you're melting the chocolate, if it thickens, just add a little more cream, and keep stirring until it thins, smooths, and looks glassy, or shiny, almost mirror-like.
Don't be afraid of adding more cream, just add small amounts until the chocolate is smooth and shiny.
Remove the cheesecake from the refrigerator, and set it on a wire rack with parchment paper underneath it.
Remove the spring form from the pan, and pour the chocolate ganache over the top of the cheesecake.
It will run over the sides, and down onto the parchment paper.
That's okay, just let it sit there until the chocolate begins to set up, between 30 minutes to an hour.
When it begins to thicken, and is almost hard, place the Milk Chocolate Chips on the top of the ganache.
Place the parchment and foil back over the cheesecake, and set it back in the refrigerator.