Preheat your oven to 325°F (163°C) and grease the bottom and sides of a 9-inch springform pan with butter.

Combine crushed Oreo cookies with melted unsalted butter, then press the mixture into the bottom of the prepared pan.

Beat the room temperature cream cheese until smooth, then add sugar and eggs one at a time until just combined.

Gently fold in the remaining crushed Oreo cookies into the cream cheese mixture.

Pour the cheesecake filling over the crust and smooth the top, then bake for 60-70 minutes.

Turn off the oven and cool the cheesecake in the oven with the door ajar for 1 hour.

Chill the cheesecake in the refrigerator for at least 4 hours before serving.

Heat heavy cream until hot, pour over chopped chocolate, let sit, then whisk until smooth to prepare ganache.

Pour ganache over chilled cheesecake and let set at room temperature for 30 minutes before slicing.