Preheat the oven to 160 ° C (convection) and line a springform pan with baking paper (I used a 22cm mold)
Chop the oreo biscuits (preferably in a food processor). Add the melted butter and mix both. Now press the crumbs evenly into the bottom of the springform pan. Bake the base for 10 minutes and set it aside in the form.
Mix the cream cheese, cream honey with chocolate and the salt in the cake machine and mix everything evenly. Add the eggs, sour cream and melted chocolate and mix everything into a nice mass. If you like it a little sweeter you can add more honey at this point.
Pour the filling onto the floor and bake the cake until it solidifies, about 60 minutes in a preheated oven at 160 ° C.
Switch off the oven as soon as the cake is baked and let the cake slowly cool completely in the oven. When it has reached room temperature, cover it slightly and put it in the fridge for at least 6 hours (preferably overnight).
When the cake has cooled in the refrigerator, it is time to prepare the ganache. To do this, bring the cream to a boil in a saucepan, pull the saucepan off the hob and add the chocolate. Stir until all the chocolate has melted and the ganache thickens (approx. 2-5 minutes). TIP: If your cheesecake has got a crack make a little more ganache, then the ganache can run into the crack and the cake will be visually more beautiful.
Carefully remove the cake from the springform pan and spread the ganache on the center of the cake. Let the ganache get a little firm on the cheesecake before you serve it.