Oreo Crust:

1️⃣ Preheat your oven to 350°F (175°C). 🔥

2️⃣ Wrap the outside of a 9-inch springform pan with aluminum foil, ensuring at least 3 layers to cover all seams. 🧑‍🍳

3️⃣ Place the Oreo cookies (wafers and filling) in a food processor or blender, and pulse until they become fine crumbs. Alternatively, place them in a Ziploc bag and crush them with a rolling pin. 🍪

4️⃣ Mix the cookie crumbs with the melted butter until fully combined. 🧈

5️⃣ Press the mixture firmly into the bottom of the springform pan, creating a slight lip around the edges. 🥄

6️⃣ Bake the crust in the preheated oven for 10 minutes, then remove it and lower the oven temperature to 325°F (163°C). ⏳

Cheesecake Filling:

7️⃣ In a small cup, dissolve the instant coffee powder in the hot water. It’s okay if it doesn’t fully dissolve. ☕

8️⃣ In a large bowl, beat the cream cheese, sugar, and dissolved coffee until the mixture is smooth and free of lumps. Scrape down the sides and bottom of the bowl as needed. 🍥

9️⃣ Add the vanilla extract and sour cream, beating until combined. 🥄

🔟 With the mixer on low speed, add the eggs one at a time, beating just until combined. 🥚

1️⃣1️⃣ Place the springform pan (still wrapped in foil) into a large roasting pan. Pour the cheesecake batter over the crust, smoothing the top. ✨

1️⃣2️⃣ Pour very hot water into the roasting pan until it reaches about 1/2 to 1 inch (1-2 cm) up the sides of the springform pan. 🫗

1️⃣3️⃣ Bake in the oven for 50-60 minutes, until the top is set except for a slight wobble in the center. The center should jiggle slightly, like jello or pudding. 👀

1️⃣4️⃣ Remove the roasting pan from the oven and allow the cheesecake to cool in the pan until it reaches room temperature. 🌬️

1️⃣5️⃣ Cover the cheesecake with aluminum foil and refrigerate for at least 6 hours, or overnight. ❄️

Chocolate Ganache:

1️⃣6️⃣ Chop the dark chocolate into small pieces and place in a heatproof bowl. 🍫

1️⃣7️⃣ Heat the heavy cream with the optional instant coffee powder until almost boiling. Pour the hot cream over the chopped chocolate, and let it sit for 3 minutes. ☕

1️⃣8️⃣ Whisk the mixture until smooth and fully combined. 🍥

1️⃣9️⃣ Remove the cheesecake from the fridge and gently unclamp the springform pan. 🧑‍🍳

2️⃣0️⃣ Pour the chocolate ganache over the top of the cheesecake, letting it drip down the sides. Place the cheesecake back in the fridge until ready to serve. 🍰

Coffee Whipped Cream (Optional):

2️⃣1️⃣ Add the instant coffee powder to the heavy cream and let it sit for a few minutes. 🕒

2️⃣2️⃣ Beat the cream in a large bowl until stiff peaks form. 🍶

2️⃣3️⃣ Decorate the cheesecake with whipped cream and chocolate curls just before serving. 🎉