Begin by crushing the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing them with a rolling pin. Melt the butter and mix it with the crumbs until fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even base. Chill the crust in the refrigerator for about 30 minutes to set.

In a large mixing bowl, beat the room temperature cream cheese and sugar together until the mixture is smooth and creamy, approximately 3-4 minutes. Gradually add the espresso powder, ensuring it dissolves completely, followed by the heavy cream. Continue to mix on medium speed until the filling is fluffy and lightened in color, about 2-3 minutes.

Remove the crust from the refrigerator. Pour the creamy espresso filling over the chilled crust, using a spatula to spread it evenly. Tap the pan lightly on the counter to eliminate any air bubbles.

In a microwave-safe bowl, combine chocolate chips and a splash of cream. Microwave in 30-second intervals, stirring until the chocolate is completely melted and smooth. Allow the ganache to cool slightly before pouring it over the cheesecake.

Carefully place the assembled cheesecake back into the refrigerator and allow it to chill for at least 5 hours, or preferably overnight, to ensure that it sets properly.

Once chilled and set, run a knife around the edge of the springform pan before carefully removing the sides. Garnish with whipped cream and sprinkle crushed espresso beans on top before slicing and serving.