Preheat the oven to 350° F (Gas Mark 4 = 180° C = Moderate heat).
Crush the cookies in the food processor until they are crumbs. Pour into a bowl and stir in the melted butter. Press into the bottom of the springform pan. Set aside.
Melt the chocolate chips and heavy cream in the sauce pan over low heat or in the glass bowl microwave. Stir well, until combined. Pour the chocolate ganache over the crust and spread as necessary. Set aside.
In the bowl of the stand mixer (or large bowl with hand mixer) cream cream cheese and sugar until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
In the medium mixing bowl, whisk together the eggs, granulated sugar, brown sugar, corn syrup, bourbon, vanilla, and salt.
Pour on the cheesecake filling, spreading as necessary. Tap on the counter to burst any bubbles. Sprinkle on the pecans, then pour on the topping.
Put the cheesecake pan into the cake pan, and then place them in the middle of the roasting pan. Pour boiling water into the roasting pan until it's about halfway up the sides of the cake pan. Take care not to get any water in the cheesecake. Bake 45 to 55 minutes, until it is almost done. This can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. (Since this cheesecake has a topping, you won’t see the jiggle so much.) Turn the heat off and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.