Prepare the crust

• Pulse 31 Oreos in a food processor until they become coarse crumbs.

• Add the 5 tablespoons of melted butter and pulse again until the crumbs are coated and clumpy.

• Firmly press the crust mixture into the base of a greased 9″ springform pan, then set it aside.

Make the cheesecake filling

• Combine softened cream cheese, powdered sugar, and cocoa powder in a large bowl, and beat for 1–2 minutes until smooth and creamy.

• Add the melted semisweet chocolate and vanilla extract, then beat until everything is fully incorporated.

Whip the cream

• In a separate bowl, whip the heavy cream until stiff peaks hold their shape.

Assemble the filling

• Carefully fold the whipped cream into the chocolate mixture until it’s fully blended and airy.

• Gently stir in the chopped Oreos until evenly distributed.

Assemble and chill

• Spread the cheesecake filling evenly over the prepared crust in the springform pan.

• Sprinkle extra chopped Oreos on top.

• Cover, then refrigerate for at least 4 hours—though overnight chilling is ideal for a firm, flavorful set.

Serve

• Unmold the cheesecake, slice, and enjoy each rich, creamy, cookie-studded bite!