• Preheat the oven to 350 degrees Fahrenheit and assemble a 9-inch springform pan.

Oreo Crust

• Crush the Oreos in a food processor until fully crumbled, about 2 minutes, and then add the melted butter and pulse until the mixture resembles wet sand.
• Press the crust into a 9-inch springform pan, making a thick crust on the bottom and about 1 inch up the side of the pan.
• Bake the crust for 8-10 minutes or until set.
• Allow the crust to cool and lower the oven to 325 degrees Fahrenheit while filling the cheesecake.

Cheesecake Filling

• Using a stand or hand mixer, beat the cream cheese, powdered sugar, and dutch process cocoa powder until smooth and combined, about 2-3 minutes.
• Mix in the sour cream, beating on low until smooth, about 1-2 minutes.
• On low speed, beat in the eggs just until combined. Do not overbeat.
• Wrap the bottom of the cooled springform pan well with aluminum foil or use a baking bag to keep any excess water out of the cheesecake filling.
• Pour the cheesecake filling into the prepared springform pan and tap the pan several times on the counter to pop any air bubbles.
• Place a lint-free towel in the bottom of a large baking or roasting pan and place the cheesecake on top.
• Pour hot water into the baking or roasting dish outside of the springform pan until it reaches about halfway up the sides of the pan.
• Carefully place the water bath and pan in the oven and bake for 55-75 minutes or until the edges of the cheesecake are all set and the middle still has a slight wobble.
• Turn off the oven and leave the oven cracked for 1 hour while the cheesecake and oven cool.
• Remove the cheesecake from the water bath and cool for another hour at room temperature.
• Once cooled to room temperature, cover well with plastic wrap and place in the refrigerator overnight.
• Make the ganache once the cheesecake is set and ready to serve it.

Ganache

• Place the chocolate chips in a medium-sized, heat-safe bowl.
• Heat the heavy cream in a separate microwave-safe bowl, 30 seconds at a time, stirring well in between heating until it is steaming, about 2 minutes, depending on the power of the microwave.
• Pour the steaming cream over the top of the chocolate chips. Do not stir.
• Allow the ganache to set for 5 minutes, then whisk together well until thick and completely smooth.
• Pour the warm ganache evenly over the cheesecake and let it cool to room temperature for 10-15 minutes.
• Once the ganache has set, garnish with chocolate shavings and chocolate squares, optional, cut into slices, and serve.