In a food processor process 18 Oreos until fine crumbs are formed.
Add the crumbs to a bowl and the melted butter and stir until the crumbs are combined.
Add the mixture to an 8-inch springform cake pan and use a spatula or the back of a spoon to form an even base ensuring that you push the crumbs right to the edge of the pan.
Leave to set in the fridge whilst the frosting is being made.
In a bowl add the double cream and whisk until soft peaks are formed.
Add the cream cheese, icing sugar, and vanilla extract then whisk until all ingredients are incorporated ensuring that you do not over-whisk.
Chop up the remaining Oreos into fine pieces and add to the mixture and fold gently until the Oreos are evenly distributed.
Add the mixture onto the set biscuit base and use a spatula to create an even top.
Leave to refrigerate for at least 4 hours, preferably overnight.
When the cheesecake is set, make the ganache by placing the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the double cream until it begins to simmer.
Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
Stir the mixture until the chocolate is fully melted and combined with the cream, forming a smooth and glossy ganache.
Let the ganache cool to room temperature, or refrigerate until desired consistency is reached.
When set remove from fridge and enjoy!