Preheat oven to 325°F. Grease a 9-inch springform pan and set aside. Crush the Oreos in a food processor until crumb-like. This is for the crust!
Add the melted butter and pulse until just combined to get it nice and sticky.
Press the Oreo mixture into the greased pan until well-packed and a crust has formed. You can do this with your hands or kitchen object.
Bake the crust in the oven for 10 minutes and keep the oven on once it is done. Meanwhile make the ganache: place chocolate chips and hot coffee in a microwave-safe bowl and microwave in 20-second intervals until melted.
Next, with a hand mixer, beat the cream cheese in a bowl until light and fluffy.
Add sugar, salt and cocoa powder. Beat until well combined, about 1 minute.
Add the sour cream and vanilla and mix until combined.
Add the eggs and egg yolk one at a time while lightly mixing. Do not over mix!
Finally, fold in the melted chocolate into the fluffy mixture until just mixed.
With a spatula, spread the melted chocolate mixture over cooled Oreo cookie crust. Make sure you do this in an even layer!
Bake the chocolate cheesecake in the heated oven (325°F) for 60-70 minutes. The edges should be set and the center will be slightly jiggly once done.