Make the crust.

Cup of Yum
1. In a food processor, pulse Oreo cookies until fine crumbs.
2. Add melted butter to the crumbs and press into a 9-inch springform pan. Make sure to press the crumbs partly up the sides of the pan too.
3. Freeze crust until filling is ready.

Cheesecake Filling.

1. Melt semi sweet chocolate morsels in a microwave safe bowl for 1 minute. Stir until smooth (if needed, heat an additional 15-30 seconds). Set aside.
2. In a mixing bowl, beat softened cream cheese with sugar, vanilla extract, and cocoa powder until fully combined (scrape down the sides of the bowl as needed).
3. Add in melted chocolate and mix until smooth. Fold in Cool Whip.
4. Pour cheesecake filling into prepared cookie crust.
5. Refrigerate cheesecake for 4 hours, or overnight.

Topping

1. For the whipped cream topping, beat cold heavy whipping cream with powdered sugar on high speed until stiff peaks form (about 3 minutes).
2. Pipe onto the top of the cheesecake or spread it evenly and sprinkle with chocolate chips.

To serve

1. Before removing the springform pan, slide a butter knife around the edge of the pan first.
2. Slide the pan off and slice and serve. ENJOY.