Preheat oven to 325 degrees F (160 degrees C).

Line a 13x9-inch pan with foil, allowing the ends to extend over the sides for easy removal.

In a bowl, mix crushed Oreo cookies and melted butter until combined.

Press the mixture firmly onto the bottom of the prepared pan to form the crust.

Bake the crust in the preheated oven for 10 minutes.

In a large mixing bowl, beat softened cream cheese, sugar, flour, and vanilla extract until smooth and well combined.

Melt Baker's Semi-Sweet Chocolate and let it cool slightly.

Add the melted chocolate to the cream cheese mixture and mix until fully incorporated.

Add eggs one at a time, mixing on low speed after each addition until just blended.

Pour the cheesecake batter evenly over the baked Oreo cookie crust.

Bake the cheesecake for 45 minutes, or until the center is almost set but still slightly jiggly.

Turn off the oven and let the cheesecake cool completely in the oven to prevent cracking.

Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours to allow the cheesecake to set completely.

Use the foil handles to carefully lift the cheesecake from the pan.

Garnish the top of the cheesecake with fresh blueberries before serving.