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

In a food processor, crush the gluten-free Oreo cookies into fine crumbs. The crumbs should resemble sand.

In a mixing bowl, combine the Oreo crumbs with the melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared springform pan.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add granulated sugar, gluten free flour, and cocoa powder. Beat until well combined and there are no lumps remaining.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and melted chocolate until the mixture is smooth.

Pour the cheesecake filling over the prepared crust. 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.

Before serving, prepare the ganache by stirring together chocolate chips and heavy cream in a medium bowl. Microwave on high for 30 seconds and stir. Microwave in 15-second intervals, stirring after each, until smooth. Set aside to 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 the ganache to set.