For the Crust: Make your Oreos cookie crumbs by using a food processor or simply place Oreos in a plastic bag and crush using a rolling pin. Don't remove cookie filling. Mix Oreos, melted butter and sugar in a bowl. Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side. Put in freezer and allow to hardened.
For the Filling: Preheat Oven at 350°F. Melt Semi-Sweet Chocolate in double boiler over low heat and stir until smooth. Remove double boiler from heat and place to the side. Using an electric mixer blend cream cheese on low speed in a mixing bowl. Use spatula to scrape sides and paddle of mixer. Add in the cup sugar slowly, and continue to beat until creamy. Add in vanilla and espresso powder and mix until blended. Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter. Pour in Semi-Sweet Chocolate and continue to mix.
Pour the mixture into your crust and use offset spatula to help scoop out the batter. Bake for 1 hour or until center jiggles. Remove from oven and let cool on a wire rack.
Place in the refrigerator and allow to set. Serve and enjoy your Cappuccino Cheesecake.