Start by crushing Oreo cookies into fine crumbs using a food processor or a rolling pin wrapped in a kitchen towel—this should take about 2-3 minutes.

In a mixing bowl, combine the cookie crumbs with melted butter until thoroughly mixed. Press this mixture firmly into the bottom of a springform pan, forming an even layer.

Chill the crust in the refrigerator for 30 minutes to solidify.

In a microwave-safe bowl, melt the semi-sweet or dark chocolate in 30-second intervals, stirring until smooth and glossy—this typically takes about 1-2 minutes.

Allow the melted chocolate to cool slightly while you beat the cream cheese, powdered sugar, and vanilla extract together with an electric mixer until smooth and creamy, about 2 minutes.

Gradually fold in the cooled chocolate until fully incorporated, blending well.

In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form, which usually takes 2-3 minutes.

Carefully fold the whipped cream into the chocolate mixture, using a spatula to maintain its airy texture.

Ensure no white streaks remain while creating a smooth, decadent filling for your cheesecake.

Once the filling is well mixed, pour it into the chilled Oreo crust, spreading it evenly with a spatula.

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

To make the glossy ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.

Remove from heat and pour it over the chopped chocolate in a separate bowl. Let it sit for 5 minutes to soften before stirring until completely smooth and shiny.

Allow this ganache to cool slightly before drizzling it over your chilled cheesecake.

Return it to the refrigerator for an additional 30-60 minutes to allow the ganache to set.

Once set, slice carefully and garnish as desired before serving.