• Preheat oven to 325°F. Wrap a 9-inch springform pan in 2 layers of heavy duty aluminum foil to prevent water from getting in. I like to use the wide aluminum foil for extra protection. Lightly spray with nonstick cooking spray. Set aside. Prepare the water bath by placing a folded towel in the bottom of a large roasting pan or baking dish (make sure the springform pan fits in there comfortably with space on all sides). Set aside.

Oreo Crust

• Add Oreos to a food processor and pulse to crumbs. Then, add in melted butter and pulse until well combined. Transfer to the prepared springform pan and form the crust by using the bottom of a glass or measuring cup to gently press into the pan. Be sure to bring the crumbs up about 1” up the sides.
  18 Oreo cookies, 4 tablespoons salted butter
• Bake for 10 minutes then remove from the oven and let cool while you prepare the filling.

Chocolate Cheesecake

• Place chocolate in a microwave safe bowl and heat at 50% power in 30 second increments, stirring in between until melted. Set aside to cool slightly.
  8 ounces semi-sweet chocolate
• In a large bowl or the bowl of a stand mixer, add the cream cheese and granulated sugar and beat on low speed until very well blended.
  32 ounces cream cheese, 1 cup granulated sugar
• Add the sour cream, all purpose flour and vanilla extract and continue mixing on low speed until incorporated.
  ¼ cup sour cream, 2 tablespoons all purpose flour, 1 teaspoon vanilla extract
• Mix in the melted chocolate keeping the mixer at low speed to avoid adding any air to the mixture. Add eggs one at a time mixing on low speed just until blended.
  4 large eggs
• Transfer the cheesecake mixture into the cooled crust and use an offset spatula to create an even layer. Tap the pan – gently – several times on the counter to pop any air bubbles.
• Carefully place the springform pan on the folded towel in the roasting pan and place it in the oven. Once the pan is in the oven, carefully pour the hot water into the baking pan, away from the cheesecake, until it reaches about the middle of the springform pan, at least 1 to 2 inches. (This water bath ensures that the cheesecake bakes evenly and helps reduce the possibility of cracking.)
• Bake for 60 to 70 minutes or just until center is almost set - the center should read 150°F. Turn the oven off and open the door just slightly. Let the cheesecake cool in the oven for an hour. Remove from the oven, run a knife or thin spatula around the rim of pan to loosen cake and let cool at room temperature for another hour on a wire cooling rack.
• Wrap well with plastic wrap and transfer to the refrigerator to chill for a minimum of 4 hours, preferably overnight.

Ganache Topping

• Place bittersweet chocolate in a heat-proof bowl and set aside.
  8 ounces bittersweet chocolate
• Bring the whipping cream just to a simmer over medium heat, stirring frequently, on the stove top or in the microwave. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
  1 cup heavy whipping cream
• Pour the whipping cream over the chocolate and let sit for 5 minutes. Stir until nice and smooth. Let the ganache cool for about 20 minutes before pouring over the cheesecake.
• Remove the cheesecake from the fridge and remove the plastic wrap and rim of the springform pan.
• Starting in the center, pour the ganache onto the cheesecake stopping just before it goes over the edge (or let it drip down the sides if you prefer). Use an offset spatula to gently spread evenly. Top with whipped chocolate gancahe (see notes below), chocolate shavings, strawberries, raspberries - or leave plain. Chill the cheesecake until the ganache is set up and firm, about 20 to 30 minutes.
  strawberries, raspberries, whipped chocolate ganache, chocolate shavings
• Slice and serve.