Preheat the oven to 350°F and prep your cheesecake pan with tin foil and baking spray (see above section in the blog for how to do this).

In a food processor (or blender) crush the Oreos until they become fine crumbs. If you don't have a food processor you can also do this by placing the cookies in a ziploc bag and crush the cookies with a rolling pin.

Place the cookie crumbs into a mixing bowl, add the melted butter and mix together until the mixture resembles wet sand.

Press the crust into the prepped spring form pan and place in the oven.

Bake the crust for 12-15 minutes. Let the crust cool completely before adding the cheesecake batter.

Lower the oven temperature to 300°F.

In the bowl of a stand mixer, beat the softened cream cheese on a low speed until completely smooth and until no lumps remain. Scrape down the sides of the bowl frequently to ensure that there are no lumps in the cream cheese.

Next, add the sugar and pinch of salt, mix on a low speed until completely mixed in. Scrape down the sides of the bowl.

Add the cocoa powder and mix on a low speed until combined. Scrape down the sides of the bowl.

Add the egg, egg yolk, and the vanilla extract, mix until combined on a low speed. Scrape down the sides of the bowl.

While the mixer is on a low speed, gradually pour in the melted chocolate. Once all the melted chocolate has been added, scrape down the sides of the bowl. Continue mixing on a low speed until all the chocolate has been thoroughly mixed in.

Once all the chocolate has been added, with the mixer on a low speed gradually pour in the heavy cream. Once all the heavy cream has been added continue to mix until all the heavy cream has been mixed in. Scrape down the sides of the bowl and mix on low speed one more time to ensure that everything has been mixed together.

Pour the cheesecake batter into the spring form pan with the baked and cooled crust.

Place the cheesecake in a slightly larger cake pan and place that in the oven.

Next, add water to the slightly larger cake pan until the water level reaches about halfway up the cheesecake pan.

Bake in the oven for 1 hour to 1 hour and 10 minutes.

After baking, do NOT open the oven door, turn the oven off and leave the cheesecake inside the oven for 3 hours.

After 3 hours, pull the cheesecake out of the oven but leave it in the water bath set out on the counter for 30 minutes.

After cooling on the counter for 30 minutes, place in the fridge to continue cooling overnight to completely set up.

Next day, un-pan the cheesecake and top with ganache and whipped cream (if desired) and enjoy!!

Place the chocolate chips in a heat safe bowl and set aside.

Heat up the heavy cream in the microwave, in 15-30 second increments until its hot.

Pour the hot heavy cream over the chocolate chips and gently stir together until the chocolate chips are completely melted and the mixture is completely smooth.

Pour the ganache over top of cheesecake.

Place the cheesecake in the fridge to allow the ganache to set.

Place all the ingredients into the bowl of a stand mixer fitted with the whisk attachment.

Whisk the ingredients together on a medium speed until all of the ingredients are mixed together.

Then, turn the mixer up to a high speed and whip until the whipped cream forms medium peaks. (when you lift the whisk attachment, a semi sturdy peak should form on the whisk. It should hold its shape and appear soft but not be completely firm/curdled.)

Next, spread or pipe the whipped cream onto the cheesecake!