Prepare a 9-inch springform pan. Blend 24 Oreo cookies in a food processor until fine crumbs. Combine with 4 tablespoons of melted unsalted butter in a bowl. Press mixture into the bottom of the pan and freeze for 15 minutes.

Preheat oven to 140°C (285°F). In a bowl, beat 450 grams of cream cheese and 200 grams of sour cream until smooth. Gradually add 150 grams of caster sugar, orange zest, juice, 1 teaspoon of vanilla extract, and 3 eggs. Blend until smooth.

Pour cheesecake filling over the crust. Tap the pan to release air bubbles. Bake for 60-70 minutes until edges are set and center is slightly jiggly.

Turn off the oven and crack the door open. Cool cheesecake in the oven for 1 hour. Transfer to the refrigerator and chill for at least 2 hours.

For ganache, heat 200 ml of heavy cream until simmering. Optionally stir in 1 tablespoon of honey. Remove from heat and pour over 200 grams of chopped dark chocolate. Stir until smooth.

Once the cheesecake is set, pour the ganache over it and spread evenly. Garnish with dehydrated orange slices or fresh zest. Refrigerate until ready to serve.