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Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine the Oreo cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the cocoa powder and mix until well combined.
Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream, heavy cream, Guinness stout beer, melted dark chocolate, and vanilla extract until the mixture is smooth.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
For the Chocolate Ganache:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Pour the hot cream over the chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Refrigerate for an additional 1-2 hours, or until the ganache is set.
Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 40 minutes
Kcal: 450 kcal per slice | Servings: 12 slices
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