Preheat your oven to 325°F (160°C).
Prepare the Oreo crust by combining crushed cookies and melted butter in a mixing bowl.
Press the mixture firmly into the bottom of a 9-inch springform pan and set aside.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the sugar and continue beating until well combined.
Add the eggs one at a time, mixing thoroughly after each addition.
Mix in the Kahlua, vanilla extract, and flour until combined.
Pour the filling over the prepared crust in the springform pan.
Bake in the preheated oven for about 50-60 minutes, or until the center is set but slightly jiggly.
Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight.
Remove the cheesecake from the springform pan and serve chilled, optionally topped with whipped cream or chocolate shavings.
