Preheat your oven to 325°F (162°C) and coat a 9-inch springform pan with nonstick spray.

Crush 24 Oreo cookies until they resemble fine crumbs. Mix with melted unsalted butter and press into the bottom of the pan. Bake the crust for 8 minutes and let cool.

Beat 24 ounces of softened cream cheese until smooth, then gradually add 1 cup sugar, 1 cup sour cream, and 1 teaspoon vanilla extract. Mix in the eggs one at a time and add 2 tablespoons of espresso powder.

Pour the cheesecake batter over the cooled crust and wrap the springform pan in aluminum foil. Bake in a water bath for 1 hour and 20 minutes, then cool in the oven.

Let the cheesecake cool on a wire rack for 2 hours, then refrigerate for at least 6 hours.

For the ganache, heat 1 cup cream until it bubbles, pour over chocolate chips and stir until smooth. Let cool and pour over the chilled cheesecake.

Whip 1 cup cream with 2 tablespoons powdered sugar and 1 teaspoon espresso powder until stiff peaks form. Spread over the ganache.

Slice and serve the cheesecake chilled, pairing it with coffee or espresso.