Cut and line parchment along the bottom and sides of a 9-inch springform pan.

In a medium bowl, mix the Oreo cookie crumbs with the melted butter until fully combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate the crust while you prepare the filling.

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (don’t let it boil). Pour the hot cream over the chopped bittersweet chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and fully combined to create a ganache. Set the ganache aside to cool for about 10 minutes before using.

In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, cocoa powder, and vanilla extract, beating until fully combined and fluffy.

In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.

Gradually beat the melted chocolate mixture into the cream cheese mixture until incorporated. Gently fold the whipped cream into the chocolate mixture until smooth and airy.

Spread the cheesecake filling evenly over the chilled Oreo crust, smoothing the top with an offset spatula. Place the cheesecake in the fridge to set for at least 6 hours or overnight.

Heat the heavy cream in a small saucepan until it begins to simmer. Pour it over the chopped chocolate (in a medium bowl) and let it sit for 2-3 minutes, then stir until smooth. Place the ganache in the fridge and stir it every 5-10 minutes. We want it to thicken and become like frosting.

Spread the ganache evenly over the cheesecake filling. Top with chocolate curls, slice and enjoy!

Once the cheesecake is set, remove it from the springform pan, slice, and enjoy the extra creamy, rich chocolate goodness!