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Preheat the oven to 325℉ and line an 8x8 baking pan with parchment paper.
Using a food processor, pulse the Oreo cookies until crushed, then add the melted butter.
Pour crushed cookies into the pan and press the crumbs into the bottom of the pan. Bake for 8 minutes and let cool.
Chop the dark chocolate into small pieces and melt in a microwave safe bowl in 15-30 second increments.
In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined.
Add the cocoa powder and mix for another 45 seconds until combined.
Add the sour cream, salt, and vanilla extract, and beat together until combined.
Add eggs and beat until combined. Don't over mix.
Lastly, add the melted chocolate and fold it in using a spatula.
Pour the batter into the prepared pan and bake for 30-40 minutes.
Let cool completely, then refrigerate for at least 4 hours, or overnight.
Make the ganache by heating heavy cream until it simmers, then pour it over the chocolate and stir until smooth.
Pour the ganache over the cheesecake and chill for 10 minutes before slicing.