Preheat oven to 350°F (conventional). Brush a 9" springform pan with butter. Cover the outside bottom and edges with 2-3 sheets of aluminum foil.

Grind Oreo cookies in a food processor to make fine crumbs. Add melted butter and grind again. Press crumbs into the pan firmly to form a crust.

Bake for 8-10 minutes. Remove from oven and reduce temperature to 325°F.

Chocolate Cheesecake:

Mix semi-sweet chocolate, heavy cream, and coffee in a heat-proof bowl. Heat over a double boiler until melted into a smooth ganache. Let cool.

In a stand mixer, beat cream cheese for 3-4 minutes until creamy and fluffy. Scrape the bowl often.

Add sugar, cocoa powder, salt, and vanilla. Mix for 3-5 minutes until combined. Scrape the bowl often.

In a separate bowl, lightly whisk the eggs. Add to the batter and mix briefly until combined. Do not overmix.

Add the cooled ganache and sour cream to the batter. Mix until just combined.

Pour the batter onto the crust. Tap the pan on the counter to remove air bubbles.

Boil water and place it in a larger pan in the oven. Place the cheesecake pan inside this larger pan to create a water bath.

Bake for 60-70 minutes, until the edges are firm and the center is slightly jiggly.

Cool at room temperature for 2-3 hours, then refrigerate overnight (at least 8 hours).

Bring cream to a boil and pour over chocolate. Let sit for 5 minutes, then mix until smooth.

Mix all ingredients in a bowl. Whisk with an electric beater or stand mixer until stiff peaks form. Do not overmix. Transfer to a piping bag with a star tip.

Remove cheesecake from the pan and place on a serving stand. Pour and spread ganache over the top. Make swirls with an offset spatula.

Pipe whipped cream rosettes around the edge.

Serve and enjoy!