Preheat your oven to 325°F (163°C). Line a 9x9-inch pan with parchment paper and lightly spray with nonstick spray.

In a mixing bowl, combine 2 cups of Oreo crumbs with 4 tablespoons of melted unsalted butter, mixing until well combined.

Press the mixture firmly into the bottom of the prepared pan, ensuring it’s even, then bake for 12 minutes until set.

While the crust cools, melt an 8 oz chocolate bar in a microwave, heating in intervals until smooth.

In a stand mixer, beat together 24 oz of room temperature cream cheese, 1 cup of granulated sugar, and ½ cup of unsweetened cocoa powder for about 2 minutes until creamy.

Add the melted chocolate, ½ cup of heavy cream, and 1 teaspoon of vanilla extract; mix until smooth.

With the mixer running on low speed, add the 4 large room temperature eggs one at a time, mixing just until each egg is incorporated.

The chocolate cheesecake filling should be perfectly smooth and glossy, ready to pour over the baked Oreo crust.

Pour the cheesecake batter evenly over the cooled Oreo crust, smoothing the surface with a spatula.

Bake in the preheated oven for 40-50 minutes, or until the edges are set but the center has a slight jiggle.

Once done, turn off the oven, crack the door open, and let the bars cool inside for 20 minutes.

After cooling, carefully remove the chocolate cheesecake from the oven and transfer it to a cooling rack.

Once cooled completely, cover it with plastic wrap or aluminum foil and chill in the refrigerator for at least 6 hours, or overnight, to firm up.

When ready to serve, prepare the ganache by heating ½ cup of heavy cream until steaming.

Pour it over 1 cup of semi-sweet chocolate chips in a bowl, let it sit for a few minutes, then stir until silky and smooth.

Pour the smooth ganache over the chilled chocolate cheesecake, using a spatula to spread it evenly to the edges.

Place it in the freezer for about 10 minutes to set the ganache before slicing into squares.