Preheat oven to 325 degrees F. Lightly grease a 9.5-inch springform pan with nonstick baking spray and line the sides with 3-inch-wide strip of parchment paper.

In a food processor, add in the oreo cookies. Pulse until the cookies are just crumbs. You can also add the cookies into a storage bag and crush the cookies with a rolling pin.

Add the melted butter into the food processor and pulse a couple of times until the butter has coated all the crumbs.

Pour the crumbs into the prepared pan. Firmly and evenly press the crumbs into the bottom of the pan.

Place the pan in the fridge or freezer to firm up while working on the cheesecake batter.

In a small bowl, add the cocoa powder and sugar. Stir to combine. This will prevent lumps of cocoa powder. Set aside.

In a microwave-safe bowl, add the heavy cream and chocolate. Microwave in 30-second intervals and stir. Repeat until the chocolate is completely melted and smooth. Set aside.

In a large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium speed until smooth. Scrape down the sides of the bowl.

Add the cocoa powder and sugar mixture in with the cream cheese. Beat until well combined. Scrape down the sides of the bowl.

Add the melted chocolate to the cream cheese mixture and mix until the chocolate is well blended. Scrape down the sides and bottom of the bowl.

Add the vanilla extract and then the eggs one at a time. Beat in each egg just until combined. Scrape down the bowl before adding the next egg.

Add the sour cream. Beat just until combined. Give the bowl one last scrape and mix in any remaining bits.

Fold in the chopped cookies until evenly distributed.

Before adding the cheesecake mixture to the springform pan, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. You can skip the tin foil and add the springform pan in a slightly larger pan to keep the water bath from leaking into the cheesecake.

Place the foil wrapped pan or two pans in a third pan that's filled with about 1 inch of hot water.

Pour the cheesecake batter on top of the chilled crust. Give it a couple of gentle taps on the counter to help remove any air bubbles.

Place the cheesecake in the preheated oven and bake for 1 hour 20 minutes to 1 hour 30 minutes or until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is wiggled back and forth and not like wet batter. This time may vary so always give it the jiggle test and bake longer if needed.

Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.

Once the cheesecake has cooled, move to the fridge and allow to chill overnight to set up.

In a microwave-safe bowl, add in the chocolate chips and heavy cream. Microwave for 30 seconds and stir. Repeat one more time and stir until the ganache comes together.

Pour the ganache on top of the cooled cheesecake while it’s still in the springform pan.

Sprinkle the crushed oreos on top of the warm ganache. Keep them towards the center so you can pipe chocolate whipped cream on the outer edge.

Pop the cheesecake back in the fridge to allow the ganache to set up.

In a large mixing bowl, add in the heavy whipping cream, cocoa powder, and powdered sugar. Beat with a hand mixer on medium until soft peaks form. Turn mixer on high and continue to beat until stiff peaks form.

Add the whipped cream in a piping bag fitted with a Wilton 1M tip.

Pipe swirls on the top of the chilled cheesecake to finish it off.

If the ganache isn’t set up yet, place it back in the fridge before slicing it.

Slice and serve!

Store in an airtight container the fridge.