Bake With Zoha

Prepare a 9" springform pan by lightly brushing butter on the bottom and edges. You can also place parchment paper on the bottom

Grind the chocolate cookies (oreos) with melted butter in a food processor until they form a fine crumb. Transfer to the pan and press down tightly using the back of a spoon or measuring cup to form the crust. Place in the fridge while you work on the cheesecake filling
For the cheesecake filling, add the 250g dark chocolate and ¾ cup heavy cream in a heat safe glass bowl. If using instant coffee, add that in too. Place a small saucepan with 1" water on the stove over low heat and bring to a boil. Place the glass bowl on top of the saucepan (it should not touch the water) and stir for a few minutes until the chocolate has just melted. Remove from heat immediately and mix gently to form a shiny ganache. Set it aside to cool down for 5 minutes
In a separate bowl, whisk the room temperature cream cheese, sugar and salt for 2-3 minutes on medium speed until creamy. Scrape the bowl once in the middle to ensure everything is well combined
Pour the ganache into the cream cheese mixture and whisk again on medium low speed until just combined (~1 minute). Scrape the bowl again
In a separate bowl, whisk the remaining ¾ cup heavy cream (chilled) until it forms stiff peaks. Do not overmix

Add the whipped cream to the cheesecake filling and use a rubber spatula to gently fold it until combined. You should have a smooth and fluffy cheesecake filling
Transfer the filling to the springform pan on top of the crust and spread it out evenly
Refrigerate overnight or at least 6 hours to set
When the cheesecake is set, carefully remove it from the pan and transfer to your serving board
Prepare the optional toppings. Make the ganache by melting together the cream and chocolate over a double boiler. Make the chocolate whipped cream by whisking together the heavy cream, sugar and cocoa powder until stiff peaks form
Let the ganache cool down slightly (it should be warm and runny but not hot) and pour over the cold cheesecake, spreading it out gently. Refrigerate for 10 minutes and top off with the chocolate whipped cream
Serve & enjoy!