Chocolate Cheesecake

Preheat oven to 325 degrees F.

Lightly grease a 9-inch springform pan (or use parchment paper to prevent sticking).

Prepare the crust:

Add the Oreo cookies to a food processor and pulse until finely crumbled and very small pieces are formed.

In a medium bowl, combine the Oreo cookies and melted butter and stir until evenly distributed.
Press the crumbs into the bottom and sides of the springform pan.

Bake the crust for 10 minutes. Set aside to cool. Note: Sometimes the butter may drip from the springform pan if it is not sealed properly. You can either wrap the bottom edge of the pan with aluminum foil or place the cookie sheet on the bottom rack to catch any drips.

Topping:

In a microwave-safe bowl, add 1/4 cup of the heavy cream and the chocolate chips. Heat the mixture for 20 seconds until the chips are melted and the mixture is smooth and without lumps. Set aside.

In a large bowl, beat the cream cheese with a hand mixer until creamy and smooth.

Dutch-mix the sugar and cocoa powder until smooth.
Add the eggs, one at a time, and the remaining 1/2 cup heavy cream, mixing until combined.

Add the chocolate mixture.
Add the vanilla and mix until combined.
Pour the mixture over the cooled cookie crust.
Bake for 70 minutes, placing a separate pan under the cheesecake to catch any drips. The cheesecake is done when the sides are set but the center is still a little wobbly.
Remove the cheesecake from the oven and let the pan cool.
Refrigerate for 4 hours or until completely cool.

Chocolate Ganache:

Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals until melted and creamy. Pour the mixture over the cooled cheesecake and let it sit for about 15 minutes before serving.