Crust

• Cut out a circle of parchment paper bigger than your base springform pan. Then, coat the sides of the pan with a cooking spray and line the bottom with parchment paper.
• Place the Oreos in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the 7" pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the refrigerator for at least 20 minutes. 
  18 Oreos, 4 tbsp melted unsalted butter

Cheesecake

• Chop the chocolate bars and place in a bowl. In a sauce pan: heat 2 tbsp heavy whipping cream to medium until it begins to simmer then remove from heat. Pour in hot heavy cream over the chopped chocolate. Whisk until smooth and no more chocolate lumps. If needed, cook in the microwave for 30 seconds at half power and continue this step until chocolate is fully melted. Set a side until ready to use.
  6 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar, 2 tbsp heavy whipping cream
• In bowl: beat/mix cream cheese until smooth. Add melted chocolate, vanilla extract and mix everything together. Add sifted powdered sugar, cocoa powder, salt and mix until smooth. Tip: microwave the cream cheese for 30 seconds.
  14 oz cream cheese (softened), ¾ cup powdered sugar, 1 tbsp unsweetened cocoa powder, 2 tsp vanilla extract, ⅛ tsp salt
• In a separate bowl: add ½ cup of heavy whipping cream. Whisk until the cream has thickened and stiff peaks form. Add whipped cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined.
  ½ cup heavy whipping cream
• Remove the crust from the refrigerator. Transfer the chocolate cheesecake filling to the pan. Gently spread the filling to form an even layer. Cover and refrigerate for at least 6 hours but preferably 8 hours.

Ganache

• Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped chocolate wafers and heavy whipping cream to the glass bowl. Stir until smooth. Remove bowl from stovetop. Let it sit for 10 minutes.
  2 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar, 6 tbsp heavy whipping cream
• Remove cheesecake from the refrigerator. Spread ganache over the cheesecake. Return cheesecake to the refrigerator for 1-2 hours, allowing the ganache to set.

Whipped Cream

• In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag and decorate.

Garnish with shaved chocolate and fruits. Enjoy!