1Heat oven to 425°F. Spray 2 (6-count) doughnut pans with cooking spray.
2In medium bowl, stir Bisquick mix, sugar, milk, vanilla and egg until blended. Stir in melted butter until blended. Stir in 2/3 cup crushed cookies. Spoon batter into resealable food-storage plastic bag; cut off 1/2-inch corner of bag. Squeeze bag to pipe batter into pans.
3Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
4In small microwavable bowl, microwave chocolate and whipping cream uncovered on High 45 seconds; stir with whisk until smooth. Dip tops of doughnuts in ganache; let excess drip off. Return to cooling rack. Decorate with candy sprinkles and coarsely crushed cookies. Let stand until set.