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For the Oreo crust:
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Preheat oven to 350u00b0F. Grease a 9-inch springform pan with butter and set aside.
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Add crushed Oreos and butter to a medium bowl and mix until combined and texture is similar to wet sand. Press Oreo crumbs into prepared pan and bake for 8 minutes. Take out of the oven and allow it to cool.
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For the cheesecake:
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In a stand mixer with the paddle attachment, beat cream cheese until smooth and fluffy, 2-3 minutes. Add sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrape the sides of the bowl.
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Add cooled chocolate and mix until combined. Pour cheesecake mixture into the cooled pan. Place in the oven and bake for 1 hour to 1 hour and 10 minutes or until the top looks set.
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Run a thin knife around the edge of the pan to prevent cracking. (Leave the cake in pan). Cool completely on a wire rack. Cover loosely with plastic wrap and place in the refrigerator for at least 8 hours or overnight to chill and set.
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A couple of hours before serving, prepare ganache and spread onto cheesecake. Let set before serving (1 to 2 hours).
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For the chocolate ganache:
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Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15-second intervals until fully melted. Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake.
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Place back into the fridge to allow the ganache to set.
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Note: Prep time does not include cooling time in the fridge.
