Preheat your oven to 325°F (165°C) and grease a springform pan.

Crush the Oreos into fine crumbs and mix with melted butter until combined. Press into the bottom of the prepared pan.

Bake the crust for 10 minutes, then remove to cool.

Warm the 3/4 cup cream and pour over 2 cups of chocolate chips in a heatproof bowl. Stir until smooth.

In a large bowl, whip room-temperature cream cheese until smooth. Add sugar and cocoa powder, and mix until silky.

Add eggs one at a time, mixing gently after each. Fold in 3/4 cup heavy cream.

Stir melted chocolate and vanilla into the cream cheese mixture, then fold in the remaining chocolate chips.

Pour the filling over the cooled crust and smooth the top. Bake for about 70 minutes until edges are set but center jiggles slightly.

Cool to room temperature, then chill in the refrigerator for at least 4 hours.

Warm the cream for ganache and pour over chocolate chips, stirring until glossy.

Pour ganache over the chilled cheesecake, let it sit for 15 minutes, then slice and serve.