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1. Prepare the stove and oven to preheat:
Line the bottom and sides of an 8 inch or 9 inch spring frying pan with parchment paper.
Wrap the outside of the pan with two layers of heavy aluminum foil to prevent leaks during bathing.
Preheat the oven to 350 ° F (175 ° C).
2. Making Oreo Oatmeal Crust:
In a food processor, push Oreo cookies into thin crumbs.
Transfer crumbs to a bowl, then add rolled oats and melted butter. Shuffle until combined.
Press the mixture into the bottom of the prepared spring frying pan. Use the bottom of a measureable glass or tumbler to pack it firmly.
Bake for 10 minutes, then let cool while preparing filling. Keeping the furnace blazing.
3. Make the dark chocolate cake filling:
Melt dark chocolate with a microwave or a double boiler. Letting it cool slightly.
In a blender, beat the cream cheese, granulated sugar and brown sugar until smooth and creamy.
Add the eggs and yolks one at a time, mixing well after each addition.
Mix in melted dark chocolate, heavy cream, vanilla extract and sifted cocoa powder until well combined.
Pour batter over cooled crust in spring frying pan.
4. Bake the cheesecake:
Place the cheesecake pan in a bigger baking dish. Fill largest dish with boiling water until it reaches about 1.2 inches across the sides of the cake pan
Bake for about 1 hour, or until cheesecake is set, but center is slightly shaky.
Turn off the oven and open the oven door. Leave cheesecake in the oven for at least 1 hour to cool slowly.
Remove from oven, remove tinfoil and let cool to room temperature. Cover in plastic and refrigerate for at least 4 hours, preferably overnight.
5. Make the chocolate mirror frosting:
In a saucepan over medium heat, combine water, sugar, heavy cream and cocoa powder. Simmer for about 10 minutes, until slightly thickens
Meanwhile, flower the gelatin: spray it on 3 tablespoons of cold water and let it sit for 5 minutes.
Remove the chocolate mixture from the heat and whisk in the flowering gelatin until completely dissolved.
Arrange the mixture over an ice bath and whisk until it thickened slightly and reaches about 80°F (27°C).
6. Icing the cheesecake:
Remove the cheesecake from the frying pan and place it on a wire wallet.
Pour the cooled icing evenly over the cheesecake, ensuring it covers the entire surface.
Transfer the cheesecake to a serving plate and refrigerate for at least 1 hour before serving.
7. Decorate:
Garnish with fresh fruit and sprinkle if desired before serving.
Enjoy 
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