• Preheat oven to 325°

Crust

• Lightly grease your springform pan
• Add Oreo cookies to a food processor and crush until you have a fine crumb.
• Mix the cookie crumbs and melted butter and press into the bottom of your pan and up the sides if desired.
• Bake for 15 minutes, then set aside.

Filling

• Place both chocolate chips in a bowl over a pot of hot water on medium-low heat. Stir in the hot coffee and continue stirring until the chocolate has melted; turn off the heat and let sit until needed.
• Sift the cocoa powder and flour together, set aside
• Beat the cream cheese for 2 to 3 minutes with a hand or stand mixer until fluffy.
• Add both sugars and beat for 2 to 3 minutes until the sugar is well incorporated.
• Add eggs and yolks one at a time, mixing well after each addition.
• Add in vanilla, sour cream, and buttermilk, mixing well.
• Add in the sifted flour and cocoa powder and mix well.
• Add in the melted chocolate and mix well.
• Pour batter over crust.
• Wrap the bottom of the pan in plastic wrap, then foil over the plastic wrap, and place the cake pan in another deep pan,
• Place in the oven and pour hot water halfway up the cake pan.
• Bake for 70 minutes.
• The cheesecake is done when the sides are set, but the center is still slightly jiggly.
• Remove from the oven onto a wire rack and let cook completely.
• Refrigerate overnight.

Topping

• Heat cream until hot.
• Pour cream over chocolate chips and let this sit for 2 minutes.
• Whisk to combine and make sure all the chocolate is melted.
• Let the mixture sit for 10 to 15 minutes.
• Meanwhile, run a sharp, hot knife around the cheesecake to help release it from the pan.
• I like to sit my cake on a piece of parchment paper to help catch any ganache that may roll off the cake,
• I like my ganache to roll down the sides, but you can leave it in the springform if you with just the top to have ganache.
• Pour the ganache over the top slowly.
• Place back in the fridge to let the ganache set.
• You can garnish it with whipped cream or chocolate buttercream.
• Store in a container in the refrigerator, and let sit out 30 minutes before serving.