For the Base:

1. Crush the Cookies: Blend the Oreo cookies in a food processor until cookie crumbs are formed (or crush them manually). This creates a fine crumb for the base.
2. Combine with Butter: Add the melted butter to the cookie crumbs and mix until well combined. This ensures the base holds together.
3. Press into Pan: Add the cookie mixture to a 12-section Mini Cheesecake Pan or an 8 to 9-inch springform pan. Press the crumbs into the bottom of the pan to create an even base. This ensures a uniform base.
4. Set Aside: Set the prepared base aside while you prepare the ganache.

For the Ganache:

1. Heat the Cream: In a small saucepan, heat the heavy cream just until hot (or use a microwave in a microwave-safe bowl). Do not boil the cream.
2. Melt the Chocolate: Place the chocolate into a medium mixing bowl. This prepares the chocolate for melting.
3. Combine Cream and Chocolate: When the cream is hot, pour it over the chocolate and whisk until smooth. This creates a smooth ganache.
4. Pour over Base: Pour the chocolate ganache evenly over the cookie base. This ensures an even layer of ganache.
5. Refrigerate: Cover the pan with plastic wrap and refrigerate until the dessert is set. This may take anywhere from 1 to 3 hours for mini desserts, or 6 to 8 hours for an 8 to 9-inch pan.
6. Top and Serve: Top with whipped cream before serving. This adds a light and creamy finish.