Crush 24 Oreo cookies into fine crumbs using a food processor or a plastic bag and rolling pin. Melt 6 tablespoons of unsalted butter and mix it with the cookie crumbs. Press the mixture into the bottom of a 9-inch springform pan and chill for about 20 minutes.

In a large mixing bowl, beat 2 cups of room temperature cream cheese and 1 cup of sugar together until smooth. Gradually add 2 tablespoons of espresso powder and 1 cup of cold heavy cream, mixing until thick and fluffy.

Pour the creamy filling over the chilled Oreo crust in the springform pan, smoothing the top. Cover and refrigerate for at least 5 hours, preferably overnight.

Heat 1 cup of heavy cream in a saucepan over medium heat until simmering, then remove from heat. Add 8 ounces of finely chopped chocolate, stirring until melted and glossy. Let the ganache cool until slightly thickened.

Pour the cooled ganache over the cheesecake and smooth it out. Return to the refrigerator for another 30 minutes.

Remove the cheesecake from the springform pan, slice with a hot knife, and garnish with whipped cream and crushed espresso beans.