Mix the oreo in a food processor and then blend with the melted butter. Fill the bottom of a springform pan with the mixture and place in the refrigerator for 30 minutes.
Place the sugar with the cream cheese and beat for 2 minutes, then add the sour cream, vanilla and eggs while letting the mixer run to incorporate them.
Finish by stirring in the melted and cooled dark chocolate and gently fold in with a spatula.
Pour the chocolate cheesecake mixture over the oreo crust in the pan.
Bake in a preheated oven at 302°F / 150°C in a water bath for about 90 minutes. Then leave the cheesecake in the oven turned off for another 1 hour
Cover the cheesecake and let it cool completely in the refrigerator overnight, then unmold and serve with chocolate ganache and whipped cream