First, preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan.

In a food processor or blender, crush the Oreo cookies into fine crumbs. Alternatively, you can place the cookies in a plastic bag and crush them with a rolling pin.

In a mixing bowl, combine the Oreo crumbs with the melted butter. Stir until the crumbs are evenly coated.

Press the Oreo mixture into the bottom of the prepared springform pan, forming an even layer. Use the back of a spoon or the bottom of a glass to press the crumbs firmly.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Add the sugar, gluten free flour, and cocoa powder to the cream cheese. Beat until well combined and no lumps remain.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Stir in the vanilla extract and melted chocolate until the mixture is smooth and thoroughly combined.

Pour the cheesecake filling over the prepared Oreo crust in the springform pan. Smooth the top with a spatula.

Bake in the preheated oven for 55 to 60 minutes, or until the edges are set and center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for an additional 1 hour to cool gradually.

Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to chill and set.

Before serving, prepare the ganache. In a medium bowl, stir together the chocolate chips and heavy cream. Microwave on high for 30 seconds and stir. Microwave in 15-second internals, stirring after each, until smooth. Set aside to thicken slightly and cool.

Remove the side ring from springform pan. Spoon and spread ganache over top of cheesecake. Refrigerate at least 15 minutes to allow ganache to set on top of cheesecake. Just before serving, top with sea salt, if desired.