Prep: Line a 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil and line with parchment paper as well. Preheat the oven to 400F.
Make the crust: In a food processor, blend together the Oreos and vegan butter until a sticky dough forms. Press the dough onto the bottom of the springform pan. Once preheated, place the springform pan into the oven with a baking sheet underneath it to prevent any drips. Bake for 10 minutes, or until the crust looks set. Remove from the oven and set aside while you prepare the filling. Lower the heat to 350F.
Make the cheesecake filling: In a large food processor, blend together the cream cheese and dairy free yogurt until smooth. Add in the sugar, dairy free milk, vanilla, and arrowroot starch. Cream together again until smooth. Then pour in the melted chocolate and cocoa powder. Blend or mix until completely combined. Pour the cheesecake filling into the springform pan, and smooth the top.
Create the water bath: Be ready to move to the next step immediately after finishing this step. Make sure that you boil the 3-4 cups water prior to pouring the water into the pan. Pour the boiling water into the pan.
Bake the cheesecake: Carefully place the water bath baking sheet into the oven on the low rack. Then place the cheesecake on its own separate baking sheet onto the middle rack and quickly close the oven to bake for 65-70 minutes, or until the the top of the cheesecake is set and not super wobbly. The center is set but still might be delicate (wiggle a little but NOT wobble like jello). Turn off the oven, and allow the cheesecake to sit in the oven for 10 minutes. The water should also be completely dissolved.
Crack the door, and allow the cheesecake to rest in the turned off oven for 1 hour.
Chill the cheesecake: Remove the cheesecake from the oven. Then place the cheesecake into the fridge to chill for at least 4 hours or covered overnight.
Serve and enjoy! When ready to serve, top with desired toppings and enjoy! Store any leftover cheesecake in an airtight container and in the fridge for up to 4 days.