For the Oreo Crust

Cup of Yum
1. Preheat oven to 350°F and line a 9-inch springform pan with parchment paper. Set aside.
2. Combine the Oreo crumbs and melted butter in a medium-sized bowl. Mix until the mixture resembles wet sand.
3. Transfer the mixture to the prepared pan and press it around the bottom and sides to create a compact, even layer that is about ¼-inch thick.
4. Bake for 5 minutes, then set aside to cool while you make the cheesecake layer.

For the Chocolate Cheesecake Layer

1. Add the heavy cream, coffee, and chopped chocolate to a small saucepan set over medium heat. Cook, stirring occasionally, until the chocolate has fully melted. Then, add the instant espresso and whisk to combine. Set the mixture aside to cool.
2. Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the cream cheese is light and fluffy, about 2-3 minutes.
3. Add the sugar and sour cream and mix to combine. Make sure to scrape down the sides of the bowl as needed.
4. Add the vanilla, cocoa, and chocolate mixture (from step 1). Mix until well combined.
5. With the mixer on low speed, add the eggs one at a time. Make sure to fully incorporate each egg before adding the next one.
6. Once all of the eggs have been incorporated, pour the mixture over the prepared crust.
7. Bake for 55-60 minutes, or until the center is set and no longer jiggles when shaken.
8. Turn the oven off and crack the door. Allow the cheesecake to cool in the oven to room temperature (about 1 hour). This will help prevent cracking!
9. Once the cheesecake has cooled, transfer it to the refrigerator to chill completely-- at least 4 hours, but preferably overnight.
10. To serve, slice and enjoy!