• Preheat the oven to 350°F and prepare an 8-inch springform pan by coating it with non-stick spray. Set aside.
• Using a food processor, pulse approximately 20 Oreo cookies until they form fine crumbs, yielding about 2 cups. Add the melted butter and salt to the crumbs, then pulse until the mixture is well combined. Transfer the crumb mixture to the prepared springform pan and press it down firmly with the bottom of a measuring cup, creating an even layer that extends about 1 inch up the sides of the pan. Bake the crust for 10 minutes, then set it aside to cool.
• In the bowl of a stand mixer or using a hand mixer, beat the cream cheese for at least 5 minutes, or until smooth, ensuring to scrape down the sides and bottom of the bowl as needed. Add the granulated sugar and flour, mixing until fully incorporated. Pour in the espresso and mix just until combined, then scrape down the bowl again.
• Next, add the heavy whipping cream and beat the mixture for an additional 1-2 minutes, scraping the sides and bottom of the bowl to ensure even consistency. Finally, add the eggs one at a time, mixing gently until just combined. Take care not to overmix the batter.
• Pour the cheesecake filling into the cooled crust, then gently tap the pan on the countertop 10-15 times to release any trapped air bubbles. Bake the cheesecake at 350°F for 15 minutes. Without opening the oven door, reduce the temperature to 200°F and continue baking for 55-60 minutes, or until the edges are set but the center has a slight jiggle.
• Turn off the oven and leave the cheesecake inside for 30 minutes. Afterward, crack the oven door slightly and allow the cheesecake to cool for another 15 minutes. This gradual cooling helps minimize the risk of cracks. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 8 hours or overnight.

Ganache Topping

• Once the cheesecake is thoroughly chilled, prepare the ganache topping. Heat the heavy cream until it begins to boil, either on the stovetop or in the microwave. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Whisk the mixture until smooth, then carefully pour it over the cheesecake, spreading it evenly.

Cream Cheese Frosting

• For the optional cream cheese frosting, combine the softened cream cheese and butter in a medium bowl. Use a hand mixer to beat the mixture until light and fluffy. Add the vanilla extract and mix until just combined. Gradually incorporate the powdered sugar, mixing on low speed until fully blended. Transfer the frosting to a piping bag fitted with your desired tip and pipe a decorative border around the edge of the cheesecake.
• Finish by garnishing with chocolate shavings and serve. Enjoy!