Preheat your oven to 325°F (160°C) and grease the bottom and sides of a 9-inch springform pan.

In a food processor or blender, crush the Oreo cookies into fine crumbs.

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.

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 and smooth the top with a spatula.

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

Turn off the oven and leave the cheesecake inside for an additional 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.

In a medium bowl, stir together the chocolate chips and heavy cream. Microwave on high for 30 seconds and stir.

Continue microwaving in 15-second intervals, stirring each time until smooth. Set aside to thicken slightly and cool.

Remove the side ring from the springform pan. Spoon and spread ganache over the top of the cheesecake. Refrigerate for at least 15 minutes to allow ganache to set.