Start by preheating your oven to 350°F (190°C). Lightly grease a 9-inch springform pan and line the bottom with heavy-duty aluminum foil to avoid any leaks. Find a larger pan where the springform pan will fit comfortably, as we'll be baking the cheesecake in a water bath. Set this pan aside for now.

Next, toss the Oreo cookies into a food processor or blender and pulse them until they’re finely crushed into crumbs. In a big mixing bowl, combine the Oreo crumbs, sugar, and melted butter. Press this mixture firmly into the base of the prepared springform pan. Pop it into the oven for about 8 minutes—just long enough for the crust to puff up slightly. When done, remove it from the oven and let it cool completely.

While your crust is cooling, grab a stand mixer or a handheld mixer and beat the cream cheese and sugar together in a large bowl. Mix until it's nice and smooth, with no lumps. Add in the heavy cream, melted chocolate, espresso powder, vanilla extract, and sea salt, beating everything together until it's fully combined.

Now, add the eggs, one at a time, mixing in each egg before adding the next. Finally, stir in the flour, just until everything is incorporated. Once your filling is ready, pour it carefully over the cooled Oreo crust.

Boil about a quart of water on the stove. Place your springform pan into the larger pan and set it gently in the oven. Once the water is boiling, carefully pour it into the larger pan until the water reaches halfway up the sides of the springform pan—just be sure not to let any water spill into the cheesecake itself!

Bake for 30-40 minutes, starting with 30 minutes, and check to see if the edges of the cheesecake are set while the center remains slightly soft. Once done, remove the cheesecake from the oven and carefully take it out of the water bath. Let it cool to room temperature at a slow pace.

In a small saucepan, heat the heavy cream over low heat, bringing it to a simmer around the edges. Add in the chocolate chips, whisking continuously until the mixture is smooth and glossy. Stir in the vanilla extract, and keep whisking as it cools, letting it thicken just slightly.

Once it has thickened a bit, pour the ganache over the cheesecake, spreading it evenly across the top.

Let the cheesecake chill in the fridge overnight so all the flavors can set. When you’re ready to serve, top it off with some fresh homemade whipped cream if you like. Enjoy the creamy, indulgent chocolate goodness!