Preheat your oven to 325°F (160°C). Combine crushed Oreo cookies with melted butter in a mixing bowl. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Cool while preparing filling.

In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy (about 3 minutes). Scrape down the sides and add eggs one at a time, mixing just until combined.

Fold in remaining crushed Oreo cookies into the filling. Pour mixture over the cooled crust, smoothing the top.

Place the springform pan in a larger baking dish and fill with hot water halfway up the sides. Bake for 60-70 minutes, until edges are set and center jiggles slightly.

Turn off the oven and crack the door open. Let cheesecake cool in the oven for about 1 hour.

Transfer cooled cheesecake to the refrigerator and chill for at least 4 hours or overnight.

To prepare ganache, heat heavy cream in a saucepan until simmering. Remove from heat and pour over chopped chocolate. Let sit for 2-3 minutes, then stir until smooth.

After cheesecake is chilled, pour ganache over the top, spreading evenly. Allow to set at room temperature for 30 minutes before removing springform pan.