Crust

Cup of Yum
1. Preheat oven to 350°F.
2. Add Oreo cookies to a food processor and pulse until completely crushed into fine crumbs. Drizzle the melted butter over the crumbs, mixing in to moisten the crumbs.
3. Press the crust into the bottom of a 9-inch springform pan. Bake for 5-7 minutes to set, then remove from the oven to cool slightly and reduce the oven heat to 325°F.

Filling

1. Melt the chocolate in a medium microwave-safe bowl by heating it in 20-30 second bursts of heat, stirring between each burst until completely melted. Set aside to cool slightly.
2. Meanwhile, combine the cream cheese, sugar, cocoa powder, and vanilla in a large bowl. Mix well with a hand mixer until smooth.
3. Add the eggs one at a time, mixing on low speed after each addition just until incorporated, pausing to scrape the sides of the bowl. Be careful not to overmix, which can add air to your cheesecake filling and cause cracks.
4. Add the melted chocolate, mixing just until combined.
5. Transfer the filling to the prepared crust, smoothing on top. Bake at 325°F for 50-60 minutes just until the center is almost set but still slightly jiggly. Turn off the oven and crack the door to allow the cheesecake to cool gently for 15 minutes.
6. Remove the cheesecake from the oven and slide a thin knife around the rim of the pan to release the cheesecake, then let it cool for 1-2 hours at room temperature before transferring the cheesecake to the fridge to cool completely for another 2-3 hours, up to overnight.

Ganache Topping

1. Remove the cheesecake from the sides of the springform pan and transfer to a serving plate.
2. Make the ganache by combining the chocolate chips and cream in a microwave safe bowl. Heat for 30 seconds, then stir well. If the chocolate chips aren't completely melted, heat for another 15-30 seconds.
3. Pour the ganache over the top of the cheesecake, then chill for 30 minutes to set.
4. Serve the cheesecake with chocolate shavings sprinkled over the top and freshly whipped cream and berries on the side.