Instructions

1. In a blender or food processor, pulse the Oreo cookies until fine crumbs are formed.
2. Add the melted butter to the cookie crumbles and blend until combined.
3. Pour the mixture into the bottom of a springform pan and press into an even layer then cover and refrigerate for at least 20 minutes.
4. Bring water to a boil over high heat in a saucepan, then place a heat-safe bowl over the top. Place the chopped chocolate into the bowl.
5. Stir the chocolate until it is just melted, being careful to not burn the chocolate. Once melted, remove from the heat source.
6. In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract together until combined and fluffy.
7. Add the melted, cooled, chocolate to the cream cheese mixture and beat until smooth.
8. In a clean bowl, beat the heavy cream until soft peaks form, then pour into the cream cheese mixture and stir to combine.
9. Pour this chocolate cheesecake filling into the prepared springform pan over the Oreo crust.
10. To make the glaze, pour the heavy cream into a heat-safe bowl, then place over boiling water to heat until just warmed through, but not boiling.
11. Add the baking chocolate and stir to combine until melted. Then, set it aside to cool for a few minutes.
12. Pour this glaze over the top of the cheesecake and then refrigerate for 4 hours before removing the mold to serve.