Start by greasing a 9-inch springform pan with butter or cooking spray, ensuring it's easy to remove the cheesecake later.

Next, line the bottom with parchment paper for added protection.

In a food processor, blend the Oreo cookies until they turn into fine crumbs. Melt the butter and combine it with the cookie crumbs, then press firmly into the bottom of the pan.

Chill the crust in the refrigerator for 15–20 minutes to set.

In a stand mixer, beat cream cheese, powdered sugar, and vanilla paste until creamy, about 2–3 minutes.

Whip the heavy cream separately until stiff peaks form. Gently fold the whipped cream and crushed Oreos into the cream cheese mixture.

Pour the filling over the chilled crust, smooth the top, cover with plastic wrap, and refrigerate for at least 6–8 hours or overnight.

For the ganache, heat dark chocolate and butter until melted. Gradually stir in cold heavy cream until smooth and glossy.

Let the ganache cool slightly before pouring over the cheesecake.

When the ganache has set, whip remaining heavy cream until stiff peaks form for decoration.

Top with mini Oreos and give a final chill before serving.