Preheat the oven to 350F. Grease a 9-inch springform pan with non-stick cooking spray and set it aside. 

In a small bowl, mix together the oreo crumbs and melted butter together until they resemble wet sand. Press the mixture into the bottom of the prepared pan and pack it tightly. Bake for 8-10 minutes, or until the crust is just set.

Set aside until ready to use. 

Heat the milk in a microwave-safe bowl or small saucepan, just until it starts to steam. 

Add the chopped chocolate and whisk until the chocolate is melted and fully combined. Set aside to cool while you continue. 

Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. 

Beat on medium speed for 2-3 minutes, or until the cream cheese is smooth and creamy. 

Next, add the eggs one at a time and mix on low speed to incorporate each egg before adding the next one. 

Now, add the cooled chocolate mixture along with the vanilla extract and flour. Mix just until combined, scraping down the sides of the bowl as necessary.

Pour the cheesecake layer over the crust and cook for 50-55 minutes, or until the edges are set and the center jiggles just slightly when shaken. 

Turn the oven off and crack the oven door. Allow the cheesecake to cool for one hour. (This step is optional but will help prevent the cheesecake from cracking). 

Remove the cooled cheesecake from the oven and transfer it to the fridge to chill, at least 4 hours but overnight is preferred. 

Once cooled, slice and enjoy!

Store in an airtight container in the fridge for up to five days.