Preheat your oven to 325ºF (162ºC) and prepare a 9" springform pan with nonstick spray.

Crush 24 Oreo cookies in a food processor. Mix with 5 tablespoons melted butter in a bowl. Press into the bottom of the springform pan and bake for 8 minutes.

Beat 16 ounces cream cheese for 2-3 minutes until smooth. Gradually add 1 cup sugar, 1 cup sour cream, and 1 teaspoon vanilla, mixing until blended.

Add 3 large eggs one at a time, blending on low speed. Fold in 2 tablespoons espresso powder gently.

Pour cheesecake filling over the cooled crust, set in a water bath, and bake for 1 hour and 20 minutes.

Turn off the oven and let cheesecake cool inside for 1 hour, then cool completely on a wire rack for 2 hours.

Cover and chill the cheesecake in the refrigerator for at least 6 hours or overnight.

Heat 1 cup heavy cream until simmering and pour over 1 cup chocolate chips and 1 tablespoon espresso powder. Stir until smooth.

Remove cheesecake from the pan, pour ganache on top, and let it set for 15 minutes.

Whip 1 cup heavy cream, 2 tablespoons sugar, and 1 teaspoon espresso powder until stiff peaks form. Spread or pipe on cheesecake.

Slice and serve the cheesecake. Store leftovers covered in the fridge for up to 5 days.