Step 1: Prepare the Oreo Crust

• Crush the Oreo cookies into a fine powder using a food processor.
• Add the melted butter and instant coffee powder, then mix until well combined.
• Press the mixture firmly into the bottom of a 20 cm (8-inch) pastry ring or springform pan.
• Place the crust in the freezer for 15 minutes to set.

Step 2: Make the Chocolate Coffee Cream Cheese Filling

• Melt the dark chocolate using a double boiler (bain-marie).
• Stir in the instant coffee and set aside to cool slightly.
• In a large bowl, soften the Philadelphia cream cheese by mixing it until smooth.
• Add the powdered sugar, brown sugar, vanilla extract, and heavy cream. Mix until fully combined.
• Quickly fold in the melted chocolate, stirring until the mixture is smooth and homogeneous.
• Remove the Oreo crust from the freezer and pour the chocolate cream filling over it.
• Refrigerate for at least 6 hours to allow the cheesecake to set.

Step 3: Prepare the Chocolate Coffee Ganache

• Finely chop the dark chocolate and place it in a bowl.
• Heat the heavy cream in a small saucepan over medium heat until warm, then add the instant coffee.
• Pour half of the hot cream over the chopped chocolate and let it sit for 2 minutes.
• Stir gently, then add the remaining hot cream and mix until smooth.
• Set aside half of the ganache in the fridge to thicken slightly before piping.

Step 4: Decorate the Cheesecake

• Spread the remaining ganache evenly over the chilled cheesecake.
• Transfer the refrigerated ganache to a piping bag fitted with a star nozzle.
• Pipe decorative swirls around the edges of the cheesecake.
• Finish by adding chocolate shavings in the center for an elegant touch.

Step 5: Serve Like a Pro

• For perfect slices, use a sharp, thin-bladed knife. Wipe the blade clean between each cut for smooth, picture-perfect servings.