Scrape off the cream from all oreo biscuits.

Put all but 6 individual pieces in the processor with the butter(at room temperature) and make a dough which is a little lighter than the cookie dough. You can add or reduce the amount of butter accordingly.

Prepare a springform pan by lining it with butter/baking sheet. Spray it with cooking spray along the sides and bottom.

Spread the Oreo mixture in the prepared pan(0.5-1 cm thickness).Press and even it out using a spoon. Refrigerate for at least 2 hours. I refrigerated it overnight.

Keep the cream cheese out so its at room temperature and pliable.

Melt the chocolate in the microwave and let it cool slightly.

Whisk the cream cheese in the processor till its light and fluffy(1-2 minutes)

Add the Sugar and cocoa and whisk well.

Add one tablespoon of strong black coffee.

Add the egg one at a time and whisk again.

Add the chocolate and combine the mixture.

Pour the mixture in the prepared pan(With the crust).

Smooth the top and bake at 180 degrees for 30-35 minutes.

The middle of the cheese cake should still be wobbly.Let it sit in the oven till it comes to room temperature.

Run a knife along the edges to make it loose.Wrap it with a cling film and refrigerate for 4-5 hours.

Heat the chocolate and the cream in a pan at medium flame or in the microwave.

Add the one teaspoon of black coffee.

let it cool and come to room temperature.It will thicken considerably after refrigerating for 1 hour.

With a spoon spread the topping generously on the cheesecake.

Serve chilled.