Preheat the oven to 160°C (circulating air) and line a springform pan with baking paper (I used a 22cm pan)
Crush the Oreo cookies (preferably in a food processor). Add the melted butter and mix together. Press the crumbs evenly into the bottom of the springform pan. Bake the crust for 10 minutes and set aside in the pan.
Combine the cream cheese, creamed honey with chocolate and salt in the food processor and mix evenly. Add the eggs, sour cream and melted chocolate and mix until smooth. If you like it a little sweeter, you can add more honey at this point.
Pour the filling onto the base and bake the cake until set, about 60 minutes in a preheated oven at 160°C.
Turn off the oven as soon as the cake is finished baking and let the cake slowly cool down completely in the oven. When it has reached room temperature, cover it lightly and put it in the fridge for at least 6 hours (preferably overnight).
When the cake is chilled in the fridge, it's time to prepare the ganache. To do this, bring the cream to a boil in a saucepan, remove the saucepan from the stovetop and add the chocolate. Stir until all of the chocolate has melted and the ganache has thickened (about 2-5 minutes). TIP: If your cheesecake has a crack, add a little more ganache, then the ganache can also run into the crack and the cake will look nicer.
Carefully remove the cake from the springform pan and spread the ganache in the middle of the cake. Allow the ganache to set a little on top of the cheesecake before serving.