1 9-inch cheesecake
For the crust:
30 Oreos, ground to a sand-like texture
6 tablespoons butter, melted
1/2 teaspoon salt
For the cheesecake:
3 cups cream cheese, softened at room temperature
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon lemon juice
12 Oreos, chopped into 1/2-inch pieces
For the ganache:
2 cups dark chocolate chips
1 cup heavy cream
2 tablespoons coconut oil, melted
12 Oreos, halved, for topping
Make the crust: Line a 9-inch springform pan with baking spray and parchment paper. In a medium bowl, combine Oreo crumbs, butter and salt. Press into pan and place in the freezer while you make the cheesecake.
Make the cheesecake: Preheat the oven to 350 degrees. In a large bowl, beat the cream cheese until smooth. Add sugar and mix until smooth. Add eggs one at a time. Fold in vanilla and lemon juice. Fold in Oreo pieces and mix until evenly combined. Bake for 40 to 45 minutes until the top of the cheesecake is golden and has a firm wiggle. Allow the cheesecake to cool and place in the fridge for up to 4 hours.
Make the ganache: Place the chocolate chips in a small bowl and heat heavy cream to almost a boil. Pour cream over the chips and stir until smooth. Add coconut oil and set aside.
Assemble the cheesecake: Place the chilled cheesecake on a cooling rack on top of a baking pan. Pour ganache over cake to completely cover. Top with Oreo halves and serve. Cake will keep up to 4 days covered in the fridge.