Oreo Cookie Crust

1. Preheat the oven to 350F/180C
2. Wrap the base of a 9-inch springform pan with two layers of aluminum foil (this prevents water from seeping into the crust)
3. Line the bottom of the cake tin with baking paper
4. Blitz the cookies in a food processor until a fine crumb
5. Add the melted butter and pulse until combined
6. Add the cookie crumbs into the base of the cake tin and pack the crumbs into the base using a flat-bottomed object i.e. a measuring cup
7. Bake the base for 8-10 min, then reduce the oven temperature to 325F/160C
8. Remove and allow to cool as you prepare the cheesecake batter

Chocolate Cheesecake Filling

1. Heat the chocolate, heavy cream, and instant coffee over a double boiler or in the microwave until just melted, stir until smooth and set aside to cool as you work on the rest of the batter
2. Put the cream cheese in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer and beat on medium for 3-5 minutes until creamy, scraping down the sides of the bowl to ensure everything combines evenly
3. Add the cocoa powder, sugar, salt, and vanilla extract and beat for 3-5 minutes until well combined
4. Beat your eggs lightly in a separate bowl and slowly add them to the cream cheese mixture at slow speed until just combined
5. Add the sour cream and melted chocolate mixture to the cream cheese batter and whisk until just combined
6. Pour it over the baked crust
7. Place a tray in the oven and fill it with 1-2 inches of boiling water
8. Put the cheesecake in the water and bake for 60-70 mins, ensuring not to open the oven while baking
9. The cheesecake is done when it has firm edges and a jiggly inside
10. Cool at room temperature for 2-3 hours and then overnight or a minimum of 6 hours in the fridge.

Chocolate Ganache

1. Finely chop the chocolate
2. Heat the cream in a small saucepan or in the microwave until steaming
3. Pour the cream over the chocolate, cover it with a plate, and let it sit for 5 mins
4. Uncover and stir until smooth
5. Allow it to cool for 15 minutes, or until slightly thickened as you prepare the whipped cream

Chocolate Whipped Cream

1. Combine the whipped cream and sugar in the bowl of a stand mixer fitted with a whisk attachment or in a large bowl
2. Sift in the cocoa powder and whisk until stiff peaks are reached
3. Fit a piping bag with a large star piping tip and fill the piping bag with the cream

Assembly

1. Once the cheesecake has cooled overnight remove it from the spring form cake tin and place it on your serving platter
2. Pour the chocolate ganache into the center and use a spoon or offset spatula to swirl the ganache
3. Pipe a border of chocolate whipped cream along the border of the cake
4. Slice and enjoy!