Begin by crushing 20 Oreo cookies into fine crumbs using a food processor. If you don’t have one, simply place the cookies in a sealed plastic bag and crush them.

In a medium bowl, combine the crushed Oreo cookies with 6 tablespoons of melted butter. Stir well until all the crumbs are evenly coated.

Press the mixture firmly into the bottom of a mini cheesecake pan or an 8 to 9-inch springform pan.

In a small saucepan, heat 12 ounces of heavy cream over medium heat until hot but not boiling. Pour the hot cream over chopped semi-sweet chocolate and whisk until smooth.

Carefully pour the smooth ganache over the prepared Oreo crust, ensuring it is at an even level all around.

Cover with plastic wrap and refrigerate for at least 1-3 hours.

Once set, carefully remove the sides of the springform pan and slice into wedges. Serve cold with optional toppings.