Crush the 24 Oreos into fine crumbs that resemble wet sand. Combine these with 6 tablespoons of melted butter until mixed well.

Press the Oreo mixture firmly into the bottom of a 9-inch springform pan. It should feel compact and won’t crumble.

Preheat your oven to 325°F (160°C).

In a large mixing bowl, beat the 4 packages of cream cheese until soft and creamy.

Gradually add ½ cup of granulated sugar and ¼ cup of brown sugar while mixing at medium speed.

Sprinkle in ¼ cup cocoa powder, then blend in ½ cup melted chocolate chips.

Incorporate 2 teaspoons of vanilla extract and 4 tablespoons of cornstarch; mix until unified. Don’t overbeat!

Pour the cheesecake filling over the prepared crust, spreading evenly with a spatula.

Bake for 50-60 minutes or until the edges are set and the center jiggles slightly.

Cool the cheesecake completely in the pan.

In a small saucepan, gently heat 1 cup of semi-sweet chocolate chips and ½ cup heavy cream until smooth and glossy.

Pour this ganache over the cooled cheesecake, letting it drip over the edges.

Top with crushed and halved Oreos for added texture and visual appeal.

Refrigerate for at least 4 hours or overnight for the best results before slicing and serving.