First, preheat oven to 350 degrees Fahrenheit. Lightly spray a 9 inch springform pan with nonstick spray.

Make crust. Add Oreo cookies and melted butter to a food processor. Process until mixture becomes fine crumbs.

Use a spatula or the bottom of a mug to press this mixture into an even layer in the springform pan. Bake for 8 minutes. Remove from oven and set aside.

Then, make filling. Add room temperature cream cheese to a stand mixer. Beat for 3 minutes or until creamy.

Add in sour cream, sugar and vanilla. Beat for 2 to 3 minutes, until no lumps remain.

Add in eggs and mix until just combined. Do not over mix.

Fold in crushed Oreos.

Pour this filling down into the springform pan. Spread into an even layer.

Wrap 2 sheets of tin foil around the bottom edges of the pan. This prevents any liquid from the water bath seeping into the cheesecake.

Make water bath. Place springform pan in the middle of a rimmed baking pan or roasting pan. Pour enough hot water around the edges of the springform pan until water is 1 inch high.

Very carefully transfer to the oven. Bake for 60 to 70 minutes or until cheesecake is slightly jiggly when shaken.

Finally, when cheesecake is done baking, turn oven off. Open the oven door but leave cheesecake inside oven for 1 hour.

After an hour, remove cheesecake from oven. Allow it to fully cool before making chocolate topping.

Once cheesecake is fully cooled, add chocolate chips and coconut oil to a bowl. Melt in microwave.

Pour this chocolate mixture down into springform pan. Chill for at least 1 hour, until topping has hardened.

Very carefully separate cheesecake from edges of springform pan. Use a very sharp knife to slice cheesecake.