Preparation

• Preheat your oven to 325°F (160°C).
• Combine crushed chocolate cookies with melted unsalted butter in a bowl. Mix until the crumbs are well-coated. Press the mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then remove and let it cool completely.
• Beat the softened cream cheese in a large mixing bowl until smooth. Gradually add granulated sugar and continue mixing until well combined. Fold in the sour cream, orange zest, and orange juice, mixing until you achieve a silky texture.
• Add in the eggs slowly, one at a time. Ensure each egg is fully incorporated before adding the next.
• Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
• Bake in the preheated oven for 55-60 minutes. The edges should be set while the center slightly jiggles. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
• Cool the cheesecake to room temperature after removing it from the oven. Then refrigerate for at least 4 hours or overnight for the best texture.
• Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then whisk until smooth. Pour this silky ganache over the chilled cheesecake.
• Garnish with additional orange zest or chocolate shavings for a beautiful presentation.
• Slice and serve your delightful treat.