Preheat oven to 350F and wrap the outside of a 9" springform pan with foil (this is to prevent any leaks). Prepare Oreo crust according to recipe instructions and set aside.
Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted.
In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
Stir in vanilla extract.
Stir in melted chocolate until completely combined.
Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
Spread cheesecake batter evenly over prepared cookie crust.
Bake on 350F (175C) for 40-45 minutes or until cheesecake is set in the center and springs back to the touch.
Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before covering with ganache.
Combine chocolate chips and heavy cream in a small saucepan over low heat. Stir frequently until chocolate is melted and mixture is smooth.
Allow ganache to cool for 10 minutes and then pour evenly over cheesecake. Allow ganache to set before topping with whipped cream (if using) and slicing and serving.
Serving: 1slice (whipped cream not included in calorie count) | Calories: 850kcal
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