Preheat oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment paper and spray the bottom and sides with cooking spray.

Mix the Oreo crumbs and the sugar.

Add the butter and mix until combined.

Press the crumbs on the bottom and about 1- 1.5 inches up the sides of the prepared springform pan.

Bake for 8 minutes and then remove from the oven to cool.

In a medium heat proof bowl combine the chocolate chips and heavy cream.

Set a saucepan filled with a few inches of water over medium heat. Place the bowl on top of the saucepan and stir the chocolate occasionally until the mixture is fully melted and smooth. Remove bowl from on top of saucepan and set aside to cool for a few minutes while you continue with the recipe.

In the bowl of a stand mixer fitted with a paddle attachment, whip the cream cheese, sugar, cocoa powder, and salt together until the cream cheese is smooth. Scrape the sides at least 1 time. Don’t overmix, mix until just smooth.

Add the sour cream and vanilla extract and mix again until just smooth.

Add the eggs, 1 at a time, mixing until smooth after each addition.

Pour in the melted chocolate mixture and mix one last time until just combined.

Pour the filling over the partially baked crust and smooth out the top.

Wrap the bottom of your pan in heavy duty foil.

Place your pan inside a roasting pan or large casserole dish. Fill the large pan with 2 inches of water and place in the oven and close the oven door.

Set a timer for 60 minutes and do not open the door of the oven until the timer goes off. You want your cheesecake to have a set middle but still has a slight jiggle. If it looks unset still, bake an additional 10 minutes.

Once the cheesecake is set but still wiggly in the middle, turn off the oven and leave the door slightly open and let the cheesecake cool in the oven for 20 minutes before removing to cool on a wire cooling rack.

As soon as the cheesecake is out of the oven, run a knife around the edge (don’t open the springform pan yet!)

After the cheesecake has cooled, cover the pan with plastic wrap, trying not to let it touch the top of the cheesecake and refrigerate at least 6 hours or up to 3 days before continuing with the recipe.

Just before serving make the topping by whipping the heavy cream and powdered sugar together until stiff peaks.

Gently remove the cheesecake from the springform pan and place on a cake stand or serving dish.

Pipe or dollop the whipped cream on top of the cheesecake and garnish with chocolate shavings, if desired.

Cut into slices and serve.