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. Watch video for reference.
• Place the 24 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 pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the freezer for at least 30 minutes. 

Cheesecake

• In a ziplock bag: add 15 Oreos and crush into chunks. Set aside until ready to use.
• In bowl: beat/mix cream cheese until smooth. Add powdered sugar & vanilla extract. Beat until smooth. Add heavy whipping cream to the cream cheese mixture and whip until smooth. Add crushed Oreos to the filling. Gently fold them together with a spatula and mix until well combined.
• Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at least 4 hours but preferably 8 hours.

Ganache

• In a sauce pan: heat heavy whipping cream to medium until it begins to simmer then remove from heat. In a bowl: add dark chocolate chips. Pour in hot heavy cream. Whisk until smooth and no more chocolate lumps. Chill in the refrigerator 30- 45 min until slightly firm.
• Remove cheesecake from the refrigerator. Spread ganache over the cheesecake. Return cheesecake to the refrigerator, 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.

Garnish

• Oreos (cut in half and embedded flat side down).

Serve & Enjoy!