Combine chopped chocolate or chocolate chips and ½ cup (118ml) of heavy cream in a large microwave-safe bowl. Transfer to the microwave and heat in 20-25 second increments, stirring well in between, until chocolate is completely melted and mixture is smooth.

Once chocolate is melted, stir in instant coffee, if using. Set aside and allow chocolate mixture to cool for at least 25 minutes or until no longer warm to the touch.

Meanwhile, prepare your whipped cream. Combine remaining 1 cup (236ml) heavy cream and ¼ cup (38g) powdered sugar in a clean, medium-sized bowl and use an electric mixer to beat to stiff peaks (until mixture is thick and fluffy and resembles Cool Whip). Set aside.

Place your cream cheese in a large bowl and pour cooled ganache over top. Use electric mixer to stir together until well combined and smooth and creamy.

Add remaining ¾ cup powdered sugar (112g), sour cream, and vanilla extract and stir until completely combined.

Add whipped cream that you prepared in step 3 to the bowl and use a spatula to fold in by hand until all ingredients are well incorporated.

Spread filling into chilled Oreo crust, using a spatula to smooth the top.

Transfer pie to refrigerator and allow to chill for 6 hours or overnight.

Slice, serve, and enjoy! If desired top with additional whipped cream.