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.

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.

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.

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.

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