Preheat your oven to 350F. Line an 8”x8” pan with parchment paper and spray it lightly with nonstick baking spray.

In a large bowl, combine the Oreo crumbs and melted butter. Stir until the mixture resembles wet sand.

Transfer the crust into the prepared baking dish and press it into an even, compact layer.

Bake for 5 minutes, then remove the pan to a wire rack to cool while you make the cheesecake layer.

Combine the heavy cream and chocolate in a small microwave safe bowl. Heat for one minute, then whisk to combine. If the chocolate has not fully melted, microwave for an additional 30 seconds. Set aside.

Add the softened cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture together on medium speed until it is light and fluffy-- about 1 minute.

Next, add the sour cream, vanilla extract, cocoa powder, and chocolate mixture to the bowl. Mix to combine, scraping down the sides of the bowl as necessary.

With the mixer on low, add the eggs one at a time, making sure each egg gets fully incorporated into the cheesecake mixture.

Pour the cheesecake over the crust and bake for 40-45 minutes, or until it is fully set in the center and doesn’t jiggle when shaken.

Remove the pan from the oven and allow it to cool to room temperature-- then transfer it to the fridge to chill (preferably overnight, but at least 6 hours).

Slice and enjoy. Store any leftover bars in an airtight container in the fridge for up to three days.