Begin by crushing Oreo cookies into fine crumbs using a food processor, or place them in a resealable bag and crush with a rolling pin.

Melt unsalted butter in a microwave-safe bowl, then combine with the cookie crumbs until evenly coated.

Press this mixture firmly into the bottom of a springform pan to create a solid crust. Chill in the refrigerator for at least 30 minutes until set.

In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer until smooth and creamy.

Gradually add in the espresso powder, sugar, and vanilla extract, mixing until fully combined and no lumps remain.

In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Carefully pour the cheesecake filling over the chilled crust and smooth the top into an even layer.

Cover the springform pan tightly with plastic wrap and refrigerate for at least 5 hours or overnight.

To make the ganache, heat the heavy cream in a small pot until simmering. Pour it over the chopped chocolate and let it sit for a couple of minutes.

Stir gently until the mixture is glossy and smooth, then pour the ganache over the chilled cheesecake and return to the refrigerator for an additional hour.