Lightly grease a 9-inch springform pan and set it aside. Preheat your oven to 350°F (180°C). Using a food processor, pulse the Oreo cookies until they become fine crumbs. Add the melted butter and stir until the mixture is fully combined and resembles wet sand. Press the crust mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 5 minutes to set it, then remove from the oven and let it cool while you make the cheesecake filling.

In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese on low to medium speed for about 3 minutes until smooth. Add the granulated sugar and continue beating for another 1–2 minutes, scraping down the sides of the bowl to ensure everything is evenly mixed. In a separate small bowl, combine the instant coffee granules with hot water and stir until the coffee is fully dissolved. Add this coffee mixture to the cream cheese batter along with the sour cream and vanilla bean paste. Mix until just combined, again scraping the bowl to make sure everything is fully incorporated. Add the eggs one at a time, starting with the first egg and the additional yolk together. Mix each egg in gently before adding the next. The finished batter should be creamy and smooth, with no lumps. Pour the batter into the cooled crust.

To bake, place the springform pan inside a 10-inch cake pan, then set both into a large roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the cake pan. This method protects the cheesecake from water exposure without the need for foil, though you can also wrap the springform pan in heavy-duty foil if you prefer. Bake the cheesecake for 1 hour 15 minutes to 1 hour 30 minutes, or until the edges are set and the center has a slight jiggle. If you want to be precise, check that the internal temperature reaches between 150°F and 155°F (65°C to 68°C) using an instant-read thermometer. Turn off the oven and leave the cheesecake inside to cool for 1 hour. Then, remove it from the water bath and let it cool on the counter for another hour. Finally, cover it with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.

Place the chopped dark chocolate in a medium heatproof bowl and set it aside. In a small saucepan, heat the heavy cream over medium heat just until it begins to boil. Immediately pour the hot cream over the chocolate and let it sit undisturbed for 3 minutes. Then, whisk the mixture until it becomes smooth and glossy. Pour the ganache over the fully chilled cheesecake and return it to the refrigerator to allow the topping to set.

Once the ganache is set, top the cheesecake with freshly whipped cream as desired. Store the finished cheesecake in the refrigerator for up to 5 days.