Start by crushing Oreo cookies into fine crumbs using a food processor or a ziplock bag and rolling pin. Mix the crumbs with melted butter in a bowl until the mixture resembles wet sand. Firmly press this mixture into the bottom of a springform pan, ensuring it’s evenly distributed. Chill the crust in the refrigerator for about 30 minutes while you prepare the filling, allowing it to set nicely.

Melt semi-sweet or dark chocolate in a heatproof bowl, either in the microwave in 30-second bursts or over a double boiler until smooth. Let the chocolate cool slightly after melting. In a separate mixing bowl, beat room temperature cream cheese, powdered sugar, and vanilla extract with an electric mixer until creamy and well combined. Fold the cooled chocolate into the cream cheese mixture gently, mixing until smooth and evenly combined.

Take heavy cream and whip it in a chilled bowl with an electric mixer until stiff peaks form, which should take about 2-3 minutes. Gently fold the whipped cream into the chocolate mixture in batches, preserving its airy texture.

Carefully spread the chocolate filling evenly over the chilled Oreo crust in the springform pan, using a spatula to smooth the top. Cover the pan tightly with plastic wrap and place it in the refrigerator. Let the cheesecake set for another 6 hours, or overnight if possible.

In a small saucepan, heat heavy cream until it begins to steam but not boil, approximately 2-3 minutes over medium heat. Pour the hot cream over chopped chocolate in a mixing bowl and let it sit for 5 minutes. Stir the mixture gently until smooth and glossy. Allow it to cool slightly before drizzling it over the set cheesecake.

Once the ganache is poured over the cheesecake, return it to the refrigerator for an additional 30-60 minutes to set the ganache. When ready to serve, carefully release the cheesecake from the springform pan, slice it, and prepare for an indulgent treat that everyone will love!