Pour half of chocolate ganache into Oreo pie crust and refrigerate for one hour or until mostly set.
In a medium bowl, add cream cheese, heavy cream, powdered sugar, salt, beer and 1/2 cup ganache.TIP: To insure the smoothest cheesecake filling, your cream cheese should be at room temperature.
Beat together with an electric mixer until smooth and combined.
Spoon onto pie crust and spread into an even layer. Refrigerate and allow to set, approximately two hours.
Reheat remaining ganache and spread into an even layer on center of cheesecake.
Using a vegetable peeler, create curls from chocolate bar and add to top of cheesecake.