Start by placing the Oreo cookies in a food processor and blend until they turn into fine crumbs. Melt 4 tablespoons of unsalted butter and combine it with the crumbs until fully coated. Press this mixture into the bottom of a springform pan and chill in the fridge.

In a large mixing bowl, beat 16 ounces of cream cheese with 1 cup of powdered sugar until smooth, about 2-3 minutes. Gradually add in 1 cup of heavy cream and 2 tablespoons of espresso powder, beating until thickened and light, about 3-4 minutes.

Pour the creamy filling over the chilled crust in the springform pan, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 5-6 hours or overnight to set.

Create the chocolate ganache by melting 8 ounces of dark chocolate with ½ cup of heavy cream in a small saucepan over low heat, stirring until smooth and glossy, about 2-3 minutes. Let it cool slightly before pouring over the cheesecake.

Once the ganache has set, remove the sides of the springform pan for presentation. Top with whipped cream and sprinkle crushed espresso beans before slicing and serving.