Preheat oven to 350 degrees F with rack in the center of the oven.
Place OREO cookies into a food processor and process to a fine crumb. Pour into a bowl and add melted butter and stir. Then press into the bottom of a 10” springform pan using the bottom of a drinking glass to press to the edges.
Bake for ten minutes then remove to cool. Keep oven at 350. Wrap the outside of the pan in one piece of foil to keep water from leaking into the cheesecake.
Place a tea kettle of water on to boil and find a pan larger than the springform pan to use as a water bath. A roasting pan works well. Keep the water hot in the kettle while you prepare the batter.
In the bowl of a stand mixer with a paddle attachment, place cream cheese and sugar and beat on medium high until light and fluffy, about 2-3 minutes. Scrape the bowl and beat again.
Lower speed to low and add one egg at a time, making sure each egg is completely mixed in before going to the next. Scrape the bowl and mix again.
Switch to a whisk attachment and add the cream, yogurt, cocoa powder, flour, and salt and whisk to combine. Scrape and whisk until smooth and creamy.
Place a medium saucepan on the stove half filled with water and bring to a boil.
Find a metal bowl larger than the opening of the saucepan and place it on top. Lower heat to simmer.
Break up the unsweetened chocolate and add to the bowl along with the chocolate chips and stir continually with a whisk or spatula until completely melted and smooth. Remove from heat and cool slightly.
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