Place a roasting pan filled with enough water to reach halfway up the side of a silicone Mickey Mouse mold.
Combine heavy whipping cream and finely chopped semi-sweet chocolate in a microwave-safe bowl.
If needed, heat for 15-second increments, stirring after each until melted.
Pour ⅔ cup ganache into a bowl and reserve for the crust.
Either use a food processor or an electric mixer and beat cream cheese until really light and fluffy.
Be sure all the lumps of cream cheese are gone.
Add sugar and beat until combined.
Add eggs, heavy whipping cream, and vanilla and beat just until incorporated.
Pour ¼ cup of filling into one small bowl and color peach.
Pour ¾ teaspoon into another bowl and color bright red.
Pour 2 teaspoons of filling into a final bowl and leave white.
Pour the cooled chocolate ganache into the remaining cheesecake filling.
Use some food use only paint brushes or squeeze-it mold painter (squeeze bottles) to paint or pipe chocolate cheesecake filling into a Mickey Mouse silicone mold. Paint the nose, pupils, and outlines around the eyes and mouth.
Place the mold in the hot water in the roasting pan in the oven.
Bake for 38-42 minutes until the edges look set.
The center will still be jiggly, but should not look wet.
Remove from oven and water bath and set on a cooling rack to cool for one hour.
Reheat the reserved chocolate ganache in the microwave for 10-15 seconds until it is fluid.
Crush Oreo Cookies in a food processor.
Add 1 ½ tablespoons of the chocolate ganache and pulse to combine.
Pour the remaining chocolate ganache over the cooled cheesecake.
Sprinkle the cookie crumbs over the ganache and pat into an even layer.
Cover with plastic wrap and tin foil and freeze for at least 4 hours.
Remove and un-mold the cheesecake.
Mickey Mouse Cheesecake https://hungryhappenings.com/mickey-mouse-cheesecake-recipe/