Directions:

• In a medium bowl, combine the crushed Oreo cookies with melted butter and 1/2 teaspoon of espresso powder. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
• In a heatproof bowl, combine the bittersweet chocolate and 1/3 cup of heavy cream. Melt gently over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.
• In a large mixing bowl, beat the cream cheese, granulated sugar, light brown sugar, Dutch-process cocoa powder, and 1 and 1/2 teaspoons of vanilla extract until smooth and creamy. Gradually add the melted chocolate mixture, mixing until fully incorporated.
• In a separate bowl, whip the remaining 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture until fully combined. This will give your cheesecake a light and airy texture.
• Pour the cheesecake filling over the prepared crust and spread it evenly. Smooth the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
• Once the cheesecake has set, prepare the ganache by heating 1 and 1/4 cups of heavy cream and 1/4 cup of butter in a saucepan over medium heat. Stir until the butter is melted and the mixture is hot but not boiling. Remove from heat and add the finely chopped semi-sweet chocolate and 1 teaspoon of espresso powder. Let it sit for a minute, then stir until smooth.
• Pour the chocolate ganache over the chilled cheesecake, allowing it to drip down the sides. Chill again for about 30 minutes to set the ganache.
• Before serving, top the cheesecake with optional garnishes like espresso beans or chocolate shavings. Slice and enjoy the no-bake espresso chocolate cheesecake with friends and family!