Preheat the oven to 350ºF.

To the workbowl of a food processor add the oreo cookies. Pulse for 30 seconds or until they resemble sand. While pulsing drizzle in the melted butter, the mixture should hold together when squeezed if it does not add 1 more tablespoon of melted butter and stir to combine.

Transfer the mixture to a 9-inch springform pan and spread into an even layer. Using a flat-bottomed glass or measuring cup firmly press into the bottom of the pan and 1 inch up the side.

Bake the crust for 10 minutes or until fragrant and it appears dry. Remove from the oven and place on a cooling rack while you make the filling.

Reduce oven temperature to 300ºF. Position one oven rack in the bottom of the oven and another in the middle of the oven.

Place the bittersweet and semisweet chocolate in a medium microwave safe bowl. Pour the hot coffee over top and microwave in 10-20 second bursts, stirring in between until fully melted, about 35 to 45 seconds. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, place the cream cheese. Mix on medium speed for 2 minutes until creamy. Add the sugar and salt and continue mixing on medium for 1 minute until well combined. Add the sour cream and vanilla extract and mix until combined.

While mixing on medium-low, add the eggs one at a time, scraping down the bowl as needed. Pour in the melted chocolate and mix once more until almost fully combined. Scrape down the bowl and sift the flour on top of the batter. Mix again on low speed until the flour disappears, stopping to scrape down the bowl to ensure everything on the sides of the bowl is fully incorporated.

Pour the batter into the crust and smooth out the top with an offset spatula. Tightly cover the pan with foil, making sure it doesn’t touch the top of the cheesecake.

Place a large baking dish on the bottom rack of the oven and fill it halfway with hot water. Place the cheesecake on a rimmed baking sheet on the center rack above it.

Bake at 300ºF for 1 hour. Carefully remove the foil and continue baking for another 40 to 50 minutes, or until the edges are puffed and appear matte about 2-inches in and the center is shiny with a slight wobble. (The center may still look concave and not puff- that’s okay! If any cracking starts to appear on the edges after 40 minutes, it’s time to turn the oven off.)

Turn the oven off. Crack the door open slightly by placing a wooden spoon in the opening and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the oven and let cool for an additional hour at room temperature before covering and placing it into the refrigerator to chill overnight.

Once the cheesecake has cooled, place the semisweet chocolate in a small microwave safe bowl. Heat the cream in the microwave until steaming, about 35 seconds. Pour over the chocolate chips and stir until melted and smooth (if the chocolate is not fully melted microwave at half power for 30 second bursts stirring in between each until fully melted. Allow to cool for 5 minutes.

Spread the ganache into an even layer over the top of the cheesecake and return to the refrigerator to set while you make the whipped cream.

To the bowl of your stand mixer fitted with a whisk attachment or a large bowl with a hand mixer, add the cream, powdered sugar and vanilla. Sift in the cocoa powder, and whisk just to combine.. Mix on medium speed for 1 to 1 ½ minutes until stiff peaks form.

Transfer to a piping bag fitted with a closed star piping tip (Ateco 846). Pipe a ring or dollops around the edge of the cheesecake. Slice and enjoy, the cheesecake will last up to 5 days in the refrigerator.