1. Prepare the Crust:

1. Lightly grease a 9-inch springform pan with butter. Optionally, place parchment paper at the bottom.
2. Crush Oreos into fine crumbs using a food processor.
3. Mix in melted butter and combine well.
4. Press mixture into the pan, using the back of a spoon to compact.
5. Chill in the fridge while preparing the filling.

2. Make the Cheesecake Filling:

1. In a heatproof bowl, add 250g dark chocolate, ¾ cup heavy cream, and instant coffee (if using).
2. Place over a double boiler (a saucepan with 1 inch of simmering water). Stir until the chocolate is melted.
3. Remove from heat and let cool for 5 minutes.
4. In a large bowl, beat cream cheese, sugar, and salt on medium speed for 2-3 minutes until smooth. Scrape down the bowl.
5. Pour in the cooled ganache and mix on low speed until combined.
6. In a separate bowl, whip the remaining ¾ cup heavy cream until stiff peaks form.
7. Gently fold whipped cream into the cheesecake mixture with a spatula until smooth and fluffy.

3. Assemble & Chill:

1. Transfer the cheesecake filling onto the prepared crust and smooth it out.
2. Refrigerate for at least 6 hours or overnight until set.

4. Decoration (Optional):

• Ganache: Melt chocolate and heavy cream over a double boiler. Let cool slightly before pouring over the cheesecake. Refrigerate for 10 minutes.
• Chocolate Whipped Cream: Beat heavy cream, sugar, and cocoa powder until stiff peaks form. Pipe over the cheesecake.

5. Serve & Enjoy!