• Preheat the oven to 325°F.
• Lightly grease a 9-inch springform pan (or use parchment paper to prevent sticking).

Crust

• Add Oreo cookies to a food processor and crush until you have a fine crumb and very few larger pieces.
• In a medium mixing bowl, combine the Oreo cookies and melted butter and stir until evenly distributed.
• Press the crumbs into the bottom of the springform pan and up the sides.
• Bake the crust for 10 minutes. Set aside to cool. NOTE: Sometimes the butter can drip out of the springform pan if it is not sealed properly. You can either wrap the bottom edge of the pan in aluminum foil or place a cookie sheet on the bottom rack to collect any drippings.

Filling

• In a microwave-safe bowl, add 1/4 cup of heavy cream and the chocolate chips. Heat for 20-second intervals until the chips have melted and the mixture is smooth with no lumps. Set aside.
• In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.
• Beat in the sugar and dutch process cocoa powder until smooth.
• Add the eggs, one at a time, and the REMAINING 1/2 cup of heavy cream, mixing until combined.
• Fold in the chocolate mixture.
• Add the vanilla and stir to combine.
• Pour the batter on top of the cooled cookie crust.
• Bake for 70 minutes, placing a separate pan underneath the cheesecake to catch any drippings. The cheesecake is done when the sides are set but the center is still a little bit jiggly.
• Remove the cheesecake from the oven and let it rest until the pan is cooled.
• Refrigerate for 4 hours or until completely chilled.

Chocolate Ganache

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