Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again. Set aside.

Using a food processor, blend the Oreos into a fine crumb. Add the crumbs and melted butter in a small bowl. Use a fork to stir it.

Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of the measuring cup to compact the bottom of the crust. Place the crust in the freezer while you make the cheesecake batter.

Place chocolate chips in a small bowl. Pour heavy cream into a small saucepan over medium heat. Heat until steaming. Pour cream over the chocolate chips and let it sit for 2 minutes. Then, stir until smooth. Set aside the chocolate ganache

Using a mixer in a large bowl, beat the cream cheese and sugar on high speed for 2 minutes.

Add in sour cream, cocoa powder, vanilla, and chocolate ganache. Mix on medium until combined.

Using a mixer with a metal bowl, beat the heavy cream, powdered sugar, and cocoa powder on high speed until stiff peaks form.

Add the whipped cream to the cream cheese mixture. Use a rubber spatula to fold in the whipped cream. Be gentle to not knock any air out of the whipped cream

Spread the cheesecake batter on top of the crust. Spread it evenly.

Cover and chill for at least 6 hours or overnight.

Place chocolate chips in a small bowl. Pour heavy cream into a small saucepan over medium heat. Heat until steaming. Pour cream over the chocolate chips and let it sit for 2 minutes. If any chunks remain, heat in the microwave for 15 second intervals until melted.

Take the pan and parchment paper off of the cheesecake. Pour the ganache over the cheesecake.