Chocolate ganache cheesecake with oreo crust

• 470 ml Oreo cookie crumbs
• 60 ml melted unsalted butter
• 680 g cream cheese, softened
• 240 ml granulated sugar
• 120 ml sour cream
• 60 ml cocoa powder
• 3 large eggs
• 5 ml vanilla extract
• 120 ml heavy cream (for topping)
• 110 g semi-sweet chocolate, chopped (for topping)
• Raspberry coulis for plating

1. Preheat oven to 325°F (160°C). Mix Oreo crumbs with melted butter and press into the bottom of a 9-inch springform pan.
2. In a large bowl, beat cream cheese and sugar until smooth. Mix in sour cream, cocoa powder, and vanilla.
3. Add eggs one at a time, mixing on low speed just until combined.
4. Pour filling over the crust and bake for 55-60 minutes or until the center is set but slightly jiggly.
5. Cool completely in the pan, then refrigerate for at least 4 hours.
6. For the topping, heat heavy cream until simmering and pour over chopped chocolate. Let sit for 5 minutes, then whisk until smooth. Let thicken slightly and pipe onto the chilled cheesecake using a star tip.
7. Garnish with a chocolate disc if desired.

Serve a chilled slice drizzled with raspberry coulis or fresh strawberry sauce to balance the rich chocolate flavor. Pairs excellently with a strong espresso.