Start by preheating your oven to 350 degrees Farenheit.

In a food processor you want to pulse your Oreos and butter till it forms a sand-like texture.

In your springform pan add a parchment circle on bottom and spray sides with a non-stick cooking spray. Press your cookie crumb crust into the pan packing it down and bake for 5 minutes. Then let it cool on a cooling rack.

Start by adding your softed cream cheese and light brown sugar and granulated sugar into a stand mixer. Begin to mix until creamy. Add in your cocoa powder, and salt and mix until incorporated.

Gently mix in your eggs one at a time. Do not overmix. You want to incorporate the eggs, but don't mix too much.

Now you will heat up your semi sweet chocolate in the microwave with 30 second increments stirring in between each heat cycle. Heat until it is melted. Then slowly pour the chocoalte into the filling stirring constantly.

Pour the cheesecake filling into the springform pan.

Bake for 75-90 minutes or until the cheesecake is set and reaches an internal temperature of 150 degrees.

Remove cheesecake and allow it to cool for 1 hour on counter. After the hour cover and refrigerate for 6 hours to overnight to let it set up.

Right before serving you will make your chocolate ganache. Melt the chocolate chips and heavy cream in the microwave or a double boiler. Stir well until creamy.

Pour the ganache all over the cheesecake. It will thicken as it sets up.

Top with strawberries or serve it plain. This chocolate cheesecake is ultra rich and velvety in texture.