Crush oreo cookies with a blender or food processor.
Combine crushed cookies and butter until mixed well. Press into the bottom of a parchment lined 9 inch springform pan. I find that using the bottom of a flat glass works well to get the crust pressed in tightly.
Filling
In a large bowl, with an electric mixer, beat cream cheese until fluffier and increased in volume slightly, add cocoa powder and continue beating until fully incorporated.
Slowly pour in sweetened condensed milk while continuing to mix.
Reduce mixer speed to low and add eggs one at a time. Do not beat quickly as this will create air bubbles in the cheesecake mixture.
Pour filling into springform pan and bake on center oven rack at 300 degrees for 70 - 75 minutes. Center should still wiggle slightly when cheesecake is finished. It will firm up as it sets.
Allow cheesecake to set at room temperature for one hour, then in the refrigerator at least three hours.
Top with melted ganache and then continue to refrigerate until ganache is set.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Note: This recipe works best if the filling ingredients are brought to room temperature before beginning.
Ganache topping: Bring 1¼ cups heavy cream to a light simmer (or microwave for about 3 minutes). Remove from heat and add a 12 ounce package of semisweet mini chocolate morsels to the hot cream. Whisk together until smooth (or use an immersion blender or handheld electric mixer). Allow to cool to about room temperature before pouring over your cheesecake.