Melt the chocolate chips with 1/4 cups of cream. Stir well.
Separately mix the cream cheese, sugar, and cocoa powder. Be sure to mix no more than absolutely necessary at this step or any future step. I did and that's why my cheesecake will end up cracking and sinking in the middle. 😉
Slowly add the eggs one at a time while continuing to mix slowly. Add the remaining cream and melted chocolate while still slowly mixing. Lastly, add the vanilla and then stop mixing.
Pour your batter into a spring release cake pan containing the Oreo crust.
Bake for about 1 hour at 350 degrees. DO NOT stick a cake tester into the cheesecake. Instead, you can tell it is done when the sides are firm and the center jiggles just a bit. I didn't use a water bath here, but many people suggest you do.
Let cool a bit on the counter and then place in the refrigerator until it is thoroughly cooled.
Pour on the chocolate ganache.
Spread evenly then return to the refrigerator until ready to serve.
Serve & Enjoy! Note that I decorated my cheesecake with raspberry hard candy and fresh raspberries.
When plating, I added a chocolate straw, the raspberry sauce, and some extra chocolate design.