Preheat oven to 325 degrees. Spray sides of the 9.5-inch springform pan with nonstick baking spray.

In a food processor, add in the Oreo cookies. Pulse until the Oreo cookies are a fine crumb. You can also add the cookies into a storage bag and crush the cookies with a rolling pin.

Add the melted butter into the Oreo cookie crumbs and pulse a couple of times until the butter is evenly distributed.

Dump the cookie crumbs evenly into the bottom of the prepared pan.

Place the pan into the preheated oven and bake for 10 minutes. Remove from the oven and let cool while you work on the cheesecake filling.

In a bowl, add in the cocoa powder and sugar. Stir to combine. This will prevent lumps of cocoa powder. Set aside.

In a large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth. Scrape down the sides of the bowl.

Add the cocoa powder and sugar mixture in with the cream cheese. Beat on medium until incorporated. Scrape down the sides of the bowl.

Add the heavy cream and chocolate to a microwave-safe bowl. Microwave in 30-second intervals and stir. Repeat until the chocolate is completely melted.

Add the melted chocolate and heavy cream to the cheesecake and beat until the chocolate is thoroughly incorporated. Scrape down the sides of the bowl.

Add the vanilla extract and then the eggs one at a time into the cream cheese mixture. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.

Add the sour cream. Beat until combined. Give the bowl one last scrape.

Wrap the springform pan with 2 layers of heavy-duty tin foil. Place the cheesecake into a slightly bigger pan and fill with one inch of water.

Pour the cheesecake batter on top of the Oreo cookie crust.

Place in the preheated oven. Let the cheesecake bake for 1 hour 20 minutes to 1 hour 30 minutes or until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like Jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.

In a microwave-safe bowl, add in the chocolate chips and heavy cream. Microwave for 30 seconds and stir. Repeat one more time and stir until the ganache comes together.

Pour the ganache on top of the cooled cheesecake.

Sprinkle the chocolate curls on top of the warm ganache. Keep them towards the center so you can pipe chocolate whipped cream on the outer edge.

Place the cheesecake in the fridge until it's chilled. I let mine sit overnight.

In a microwave-safe bowl, add in 2 tablespoons of heavy cream and chocolate. Microwave for 30 seconds and stir. Microwave in 15-second intervals and stir until the chocolate is completely melted. Let cool.

In a large mixing bowl, add in the remaining 1 cup of heavy cream. Beat on medium until soft peaks form.

Add about ¼ cup of the whipped cream in with the melted, but cooled chocolate. Fold the whipped cream into the chocolate until combined. It will double the volume of the chocolate and will be runny. Don't overmix.

Add the chocolate whipped cream in with the large bowl of whipped cream. Beat until stiff peaks form.

Add the whipped cream in a piping bag fitted with the 1M tip.

Pipe swirls on the top of the chilled cheesecake to finish it off.

Slice and serve! Store in the fridge.