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For the chocolate cake (bottom layer):
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Preheat oven to 350u00b0F. Prepare a 9-inch pan by placing a parchment circle on the bottom and greasing the sides and top of the parchment paper.
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Cream the butter and sugar on low. Then incorporate the room temperature, melted chocolate and mix until uniform. Add eggs one at a time and beat well to incorporate completely with the batter.
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Add flour and baking soda and mix until all the ingredients are moistened. Do not over-mix.
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Bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool and release it from the cake pan.
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For the chocolate ganache frosting:
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Microwave the heavy cream for approximately 3 minutes or until the heavy cream reaches a boil. Pour it over the chocolate chips and allow them to sit for 2 minutes. Then stir the ganache until all of the chocolate chips are completely melted and the ganache is smooth. Add sugar and mix until the sugar is dissolved.
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Allow chocolate ganache to cool in the fridge. When ready to use, beat the frosting for 2-3 minutes until becomes spreadable.
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Spread a layer of frosting approximately 1/4 inch thick over the cooled chocolate cake layer. Reserve the remaining frosting for the top.
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For the Oreo cheesecake layer:
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Preheat oven to 325u00b0F. Prepare a 9-inch round cake pan by lining the bottom with a parchment circle and greasing the top of the parchment paper and sides of the pan.
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Beat together cream cheese and sugar until completely mixed and there are no lumps. Scrape down the sides of the bowl. Add eggs to the mixture, one at a time, and beat until mixed through. Scrape down the sides of the bowl after incorporating each egg.
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Add vanilla extract and sour cream and continue to beat until mixed through. Add flour and salt and mix until just combined.
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Pour 1/3rd of the cream cheese mixture into the prepared pan. Place Oreo cookies in a layer over the cream cheese mixture and pour the remaining cream cheese mixture over top. Spread the cream cheese so that it is an even layer.
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Bake for 60 minutes. Turn off the oven and open the door until cheesecake has cooled completely. Remove cheesecake from oven and once it is completely cooled, release it from the cake pan. Store the cheesecake in the fridge or freezer until ready to assemble the other cake layers.
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For the Oreo mousse layer:
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Prepare a 9-inch pan by placing a parchment circle on the bottom and greasing the sides and top of the parchment paper.
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Bloom the gelatin by sprinkling it over 2 tablespoons cold milk. Let stand for 5 minutes.
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In a chilled bowl, whip cold heavy cream until it starts to thicken. Add powdered sugar and whip it until it reaches medium firm peaks.
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After the gelatin has bloomed, melt it gently in the microwave or in a small pot on the stove so that it becomes pourable. Do not boil.
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Add gelatin mixture to remaining 4 tablespoons (1/4 cup) milk. Add vanilla extract. Gently fold gelatin mixture into the whipped cream mixture. Then gently fold in the crushed Oreo cookies.
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Pour mousse into the prepared pan. Only put enough in the prepared pan to make an even layer that is approximately 1/2 inch thick. Put the pan with mousse into the freezer and let it set, approximately 1 hour.
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To assemble the cake:
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Place cheesecake layer on top of the chocolate cake and the frosting layer. Release the frozen Oreo mousse layer from the pan and place it on top of the cheesecake layer.
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Spread another thin layer of frosting on the top of the cake. You can decorate the cake as you wish with the remaining frosting.
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Keep cake refrigerated until ready to serve.
