Making the Cheesecake

• In a bowl, mix the Oreo crumbs and melted butter together. Press this mixture into the bottom of a springform pan to create the crust.
• In a large bowl, beat the cream cheese and sugar until smooth. Add the cocoa powder, sour cream, vanilla extract, and optional espresso powder, mixing until fully combined.
• Gradually add the melted semi-sweet chocolate while mixing to create a smooth cream mixture.
• Add the eggs one at a time, mixing well after each addition. Pour the cheesecake filling into the prepared crust.
• Bake in a preheated oven at 325°F (160°C) for about 55-60 minutes or until the center is set. Let the cheesecake cool.
• When the cheesecake is cool, place the remaining chocolate in a heatproof bowl. Microwave the heavy whipping cream until it just begins to boil. Pour it over the chocolate and let it sit for 2-3 minutes. Whisk until smooth, then pour it over the cheesecake, spreading evenly.
• In a large bowl, mix the cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Whip on medium-high speed until stiff peaks form. Pipe around the edges of the cheesecake.
• Optionally, use a vegetable peeler to create chocolate shavings with the baking bar for decoration on top.
• Refrigerate the cheesecake until you're ready to serve. It tastes best within 4-5 days.