Crust

Preheat oven to 325 degrees. Lightly grease a 10-inch springform pan.

Process the oreo crumbs in a food processor until they are fine crumbs. Alternatively, you can place cookies in a large Ziploc bag and use a rolling pin or mallet to smash them. Add melted butter and process until cookie crumbs are evenly moistened. (or pour crumbs into a bowl, drizzle with melted butter and stir until well combined).

Press the cookie crumbs into the prepared pan into a thin, even layer. Bake for 10 minutes, remove and let cool while you prepare cheesecake filling

Filling

In a small bowl, whisk together the sugar and cocoa powder.

In a large mixing bowl or bowl of stand mixer, add in the cream cheese. Use the paddle attachment on a stand mixer or a hand mixer to beat on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl.

Add the cocoa powder and sugar mixture in with the cream cheese. Beat on medium until incorporated. Scrape down sides.

Add the heavy cream and chocolate to a microwave-safe bowl. Microwave in 30-second intervals until chocolate is completely melted. Let cool slightly. Add the melted chocolate and heavy cream to the cheesecake and beat until the chocolate is thoroughly incorporated. Scrape down the sides of the bowl.

Add the vanilla extract and then the eggs one at a time into the cream cheese mixture. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.

Add the sour cream. Beat until combined. Give the bowl one last scrape.

Wrap the springform pan with 2 layers of heavy-duty tin foil. Pour filling into oreo cookie crust. Place the cheesecake into a slightly bigger pan and fill about halfway up with very hot or boiling water.

Place in the preheated oven. Let the cheesecake bake for 1 hour 20 minutes to 1 hour 30 minutes or until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it’s done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.

Ganache

Place heavy cream and chocolate chips in a microwave safe bowl. Microwave in 30 second intervals for 60-90 seconds. Let ganache sit for several minutes. Whisk until chocolate and cream are completely combined and smooth. Let cool slightly and pour over top of the chilled cheesecake.

Whipped Cream

Place cold cream in a bowl of a stand mixer fitted with whisk attachment. Beat on medium high for 3-5 minutes until stiff peaks form. Add powdered sugar, vanilla and 1 teaspoon instant coffee to start. Beat until combined. Taste and if you’d like even stronger coffee flavor, add an additional teaspoon instant coffee. Place whipped cream in a piping bag (I used a 1M wilton tip) and pipe the whipped cream on the cheesecake, however you like!

Top with chocolate curls, mini chocolate chips, chocolate sprinkles or shaved chocolate, if desired.

Slice and serve! If by some bizarre occurrence there are leftovers, keep them in the fridge.