• Preheat oven to 350F (180C).

Prepare the crust.

• Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
• Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon.
• Bake for 10 minutes. Set aside to cool completely.
• Reduce oven temperature to 300F (150C).

Prepare the chocolate cream cheese filling.

• In a large bowl mix the cream cheese until smooth. Add sugar, cocoa and salt and mix until combined.
• Add eggs one at a time until each egg is incorporated. Add sour cream and melted chocolate. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
• Pour the chocolate cream cheese mixture over the prepared crust.
• Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
• Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
• Prepare the chocolate frosting. Place chocolate in a heatproof bowl and pour hot cream over it. Let sit for 1 minute then stir until chocolate is completely melted.
• In another bowl whip cream until stiff peaks form. Mix in the melted chocolate.
• Place the frosting into a piping bag fitted with a 9 mm plain tip.
• Pipe the frosting in a spiral over the cheesecake and refrigerate for another 30 minutes to set,
• Decorate with chocolate curls or as desired and serve.