Preheat your oven to 325°F. Grease a 9-inch springform pan. Combine crushed gluten-free Oreo cookies with melted butter and press into the bottom of the pan. Bake for 10 minutes and let cool.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla, mixing well. Add eggs one at a time, mixing on low speed until just combined.

Stir in sour cream and heavy cream until smooth. Sift in cocoa powder and fold until incorporated. Pour the batter over the cooled crust.

Bake for 55-60 minutes until edges are set and center is slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool for 1 hour.

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.