Preheat and prep the pan
Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan, or line the base with parchment for easy removal.

Make the crust
Pulse the Oreo cookies in a food processor until they form fine crumbs. If you don’t have a processor, place cookies in a heavy-duty bag and crush them with a rolling pin. Stir the crumbs with the melted butter until the mixture looks evenly moistened. Press the crumbs firmly into the bottom of the prepared springform pan to form a compact layer. Bake the crust for 10 minutes, then remove it to cool while you lower the oven to 325°F (160°C).

Prepare the filling
In a large bowl, beat the room-temperature cream cheese until smooth and lump-free. Add the granulated sugar and vanilla, mixing until combined. Pour in the cooled espresso and blend gently. Add the eggs one at a time, stirring just until each egg disappears into the batter — avoid whipping in air. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

Bake in a water bath
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the springform. Slide the pans into the oven and bake at 325°F (160°C) for about 65–85 minutes. The edges should look set while the center retains a slight wobble.

Cool slowly
When baking finishes, switch the oven off and crack the door open. Let the cheesecake sit inside for 1 hour to cool gradually — this helps prevent cracks. After an hour, remove the cheesecake and let it reach room temperature, then chill in the refrigerator for at least 4 hours (overnight is best).

Make the ganache
Warm the heavy cream until it begins to simmer (do not boil). Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for a minute, then stir until the chocolate melts and the ganache becomes smooth and glossy. Allow the ganache to cool for 5–7 minutes so it thickens slightly, then pour it evenly over the chilled cheesecake.

Finish and serve
Return the cheesecake to the fridge to let the ganache set. When ready to serve, run a thin knife around the pan edge to loosen, release the springform, and transfer slices to plates. Garnish with espresso beans or chocolate shavings if you like. Serve chilled.