Make the Crust.

Cup of Yum
1. In a food processor, pulse the Oreo cookies until they become fine crumbs.
2. Add melted butter to the crumbs and pulse until combined.
3. Press crumb mixture into the bottom of a 13x9 baking dish. Make sure to press firmly. Freeze crust until filling is ready.

Make the Chocolate Filling.

1. In a microwave safe bowl, melt chocolate chips for one minute. Stir until smooth (if needed, add an additional 15-30 seconds). Set aside.
2. In a large mixing bowl, beat softened cream cheese with sugar, vanilla, and cocoa powder. Scrape down the sides of the bowl as needed, mixing until well blended.
3. Beat in the melted chocolate, scraping down the sides of the bowl. Fold in Cool Whip and mix until no whipped topping shows.
4. Pour chocolate filling into the prepared crust. Set aside.

Make the Topping.

1. In a clean, dry mixing bowl, beat heavy whipping cream with powdered sugar on high speed until stiff peaks form (about 3 minutes).
2. Spread whipped cream over the top of the chocolate filling. Cover with plastic wrap and refrigerator for 4 hours or overnight.
3. To serve, sprinkle top with Oreo cookie crumbs and cut into bars.