Instructions

1. Preheat the oven to 325°F and line a 9 or 10 inch springform pan (or a cheesecake pan if you have it!) with parchment paper on the bottom and grease the sides of the pan well.
2. Combine the Oreo crumbs and the butter stirring together until combined. The mixture will be dry and sandy. Press the crust mixture into the prepared pan, pressing it firmly into an even layer. Set aside.
3. Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks.
4. While the oven preheats, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy. Add the cocoa powder, espresso powder, vanilla extract and then the eggs one at a time, beating until just combined.
5. Last, pour in the melted chocolate, mixing until smooth and combined.
6. Pour the cheesecake batter over the crust in the springform pan. Drop the pan on the counter a few times to get rid of any air bubbles.
7. Carefully place in the middle rack of the oven and bake for 55 minutes, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!
8. At the 55 minutes mark, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.
9. After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Cover the cheesecake with tinfoil and place it in the fridge to set overnight.
10. At least an hour before you’re ready to serve the cheesecake, take the cheesecake out of the pan and make the ganache. To get the cheesecake out of the pan, release the springform pan and remove the rim of the pan carefully, transferring the cheesecake to whatever you are serving it on.
11. Next, make the ganache. Heat the cream until scalding (in the microwave for about a minute or on the stovetop over medium high heat) and pour the hot cream over the finely chopped chocolate. Let stand for 1 minute before stirring with a whisk until smooth and glossy.
12. Transfer about a 1/3 of the mixture into small bowl and place in the fridge. You will use it later for the ganache piping.
13. Pour the remaining ganache over the cheesecake, letting it drip down the sides. Place in the fridge to set for 10 minutes.
14. While the ganache is setting, take the chilled ganache for the piping and transfer it into a piping bag fit with a start tip. The ganache should hold its shape, but not be too cold. Pipe large designs on the edge of your cheesecake and top with chocolate sprinkles or chocolate shavings if desired!
15.  Slice into 16 servings and enjoy!