• Line a 9" Spring From Pan with parchment paper and set aside.

For the crust:

• In a large bowl mix together the crushed Oreo crumbs, cocoa powder, and melted butter until evenly combined and moistened.
• Pour mixture into the  9" Spring From Pan and press in the bottom and around the sides (half way up).
• Place in the freezer until filling is ready.

For the filling:

• In a large bowl beat the softened cream cheese with a hand-held mixer until light and creamy, about 1 minute.
• Add the sugar and the  unsweetened cocoa powder and mix until smooth.
• Stir in the melted chocolate and the vanilla extract.
• Add the heavy cream and beat with mixer until soft peaks form, about another 1-2 minutes.
• Pour the mixture into the crust and spread evenly to smooth out the top.
• Place in the refrigerator for 4 hours or until firm. I like to refrigerate mine overnight.

For the truffles:

• Chop the chocolate and place in a heat proof bowl.
• Heat the heavy cream until hot but not boiling, can be done on the stovetop or microwave.
• Pour the heavy cream over the chocolate, let sit for 5 minutes.
• Whisk until combined and smooth.
• Refrigerate until firm.
• Once mixture is firm use a small cookie scoop to form balls, transfer to hand and roll into a ball.
• Roll the ball in unsweetened cocoa or cookie crumbs, place on a plate.
• Refrigerate for 30 minutes.

To serve:

• Remove cheesecake from springform pan, place on a platter or cake stand and decorate with truffles in any design that you like.
• Cut, serve and enjoy.