1. Preheat & Prep: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with nonstick spray.

2. Make Crust: Place the gluten free Oreos in a food processor and pulse until they form fine crumbs. Pour in the melted butter and pulse again until combined. Press the mixture firmly into the bottom of the prepared springform pan. Set aside.

3. Beat Cream Cheese: In a large mixing bowl or stand mixer, beat the softened cream cheese on medium speed until smooth and creamy (about 2–3 minutes).

4. Add Dry Ingredients: Add the granulated sugar, gluten free flour, and cocoa powder. Beat until well combined and no lumps remain.

5. Add Eggs: Add the eggs one at a time, beating on low speed after each addition just until incorporated. *Do not overmix.*

6. Add Chocolate: Stir in the vanilla extract and the melted chocolate until the mixture is smooth and glossy.

7. Bake: Pour the filling over the crust and smooth the top with a spatula. Bake for 50–60 minutes. The edges should be set, but the center should still have a slight jiggle (like Jell-O).

8. Cool: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Then, remove and let it cool completely on the counter before transferring to the fridge to chill for at least 4 hours (preferably overnight).

9. Make Ganache: In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until smooth.

10. Serve: Pour the ganache over the chilled cheesecake. Slice and serve immediately.