Preheat the oven to 350°F (or 325°F for convection ovens). Wrap a 9-inch springform pan with aluminum foil.

Crush Oreo cookies until fine, mix with melted butter, and press into the bottom of the pan. Bake for 8 minutes.

In a small bowl, whisk together instant coffee powder and Kahlua. Set aside.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and Kahlua mixture, mixing well.

Add eggs and egg yolks gradually, mixing gently until fully incorporated.

Pour the filling into the crust and place the springform pan in a roasting pan filled with hot water.

Bake for 50-60 minutes, until the edges are set and the center is still slightly jiggly. Turn off the oven and let it cool in the water bath.

Chill in the refrigerator for at least 6 hours.

In a saucepan, heat whipping cream and Kahlua until simmering. Pour over chopped dark chocolate and whisk until smooth.

Once cheesecake is chilled, pour ganache over the top and let it set in the fridge.

Serve chilled, optionally garnished with fresh mint or whipped cream.