• Preheat oven to 350℉

Prepare the Springform Pan

• Cover the base of the springform pan (lip-side down) with parchment paper, leaving paper hanging over on all sides. Attach sides of pan, leaving the excess parchment paper extended outside the pan.
• Cut two pieces of heavy duty foil slightly larger than the pan. Wrap the pan with the first piece of foil. Repeat with the second piece of foil. The foil should completely cover the bottom of the pan and reach up the sides almost to the top. Press the foil snug over the pan.

Prepare the Crust

• Place Oreos in a food processor and pulse until finely crushed (if a food processor is not available, place in a double zip lock bag, remove all of the air, and roll with a rolling pin until finely crushed.
• Place crushed Oreos in a bowl and add 4 tbsp melted butter. Mix with a fork until blended.
• Press the Oreo mixture into a solid layer on the bottom of the pan and at least half way up the sides.
• Bake the crust at 350℉ for 10 minutes. Remove from the oven and allow to cool while preparing the cheesecake.

Prepare the Filling

• Mix the softened cream cheese with the sugar and cornstarch on low for about 3 minutes, scraping the sides and bottom of the bowl often.

  The mixture should be velvety smooth.

  If lumps remain, continue mixing on low for another minute or until smooth. If the cream cheese has not fully softened before mixing with the sugar, it could become lumpy. It is important that it is smooth before continuing.
• Once velvety smooth, add the sour cream and vanilla and mix on low. While mixing, slowly add the melted and slightly cooled chocolate until fully incorporated. Scrape the sides and bottom of the bowl.
• Once the chocolate is completely mixed in, add eggs one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl often.

Fill the Crust and Bake

• Gently pour the filling into the cooled crust.

  Place the filled springform pan in a roasting pan or jelly roll pan with sides at least one inch.

  Put the pan in the oven and pour boiling (or hot) water around the springform pan.
• Bake at 350℉ for one hour.
• After one hour, gently wiggle the pan. The cake should jiggle slightly in the middle, but not look too soft. If the middle looks under done, bake another 5 minutes. If the middle looks completely set, it may be overbaked and could crumble when sliced (it will still taste incredible!)

  Turn off the oven, crack the door and let the cake cool for another hour.
• Remove the cake from the water bath and cool for 1-2 hours on the counter and the move to the refrigerator for 8 hours or more (overnight for best flavor and texture)

Prepare the Cake for Ganache

• When the cake has fully cooled, unclasp the sides of the pan. If the sides separate easily, simply lift off. If some of the crust is sticking, run a knife around the edge before lifting off.
• Carefully, remove the base and the parchment paper and place your cake on its serving dish.

Ganache Topping + Whipped Ganache

• Finely chop 8 oz of dark chocolate and place it in a medium glass bowl.
• Slowly heat the cream to just boiling. Pour over chopped chocolate. Let the cream and chocolate sit for one minute and then stir until smooth and glossy.
• Allow the ganache to cool for approximately 3 minutes and spread half on top of the cooled cheesecake, spreading gently to the edges. Allow to cool completely before decorating with whipped ganache.
• Cool the remainder of the ganache for 15-20 minutes in the refrigerator. Once cooled, whip the ganache with an electric mixer until lighter in color and beginning to form stiff peaks. Place the whipped ganache in a piping bag and decorate your cheesecake.