Line the bottom and sides of a 9-inch springform pan with wax paper. Combine the Oreo baking crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.

Place the softened cream cheese, powdered sugar, and vanilla extract in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth.

Combine the chopped dark chocolate and sifted cocoa powder in a heat-safe bowl. In a separate microwave-safe container (or in a saucepan on the stove), heat the heavy whipping cream until scalding. Pour the scalding cream over the chopped chocolate and cocoa and let sit for 2 minutes before whisking briskly until fully incorporated and smooth.

Add the still-warm chocolate mixture to the cream cheese mixture and mix, starting at low speed and increasing to high as the mixture comes together. Beat at high speed for 1 minute or until fluffy and whipped.

Spread the filling over the prepared crust, smoothing out the top with a spatula. Cover and refrigerate while making the ganache topping.

Place the semisweet chocolate in a heat-safe bowl. Heat the whipping cream to scalding and pour over the chocolate. Add the honey and vanilla extract. Let sit for 2 minutes before whisking briskly until smooth.

Let the ganache cool until only slightly warm before pouring it on top of the cheesecake (in the springform pan). Spread around into an even layer and refrigerate the finished cheesecake * for at least 3 hours before removing it from the springform pan to slice and serve.

Serve the chilled cheesecake with whipped cream and fresh berries or berry sauce, if desired. Enjoy!