Preheat the oven to 350℉.

Place the Oreos and butter into a food processor and blend until a wet sand consistency forms.

Press the Oreo mixture into a 9-inch springform pan along the bottom and 1 inch up the sides. Bake for 8 minutes. Set aside to cool once done.

Place the cream cheese into a large mixing bowl and use a hand mixer to whip the cream cheese to a smooth consistency. About 1 minute.

Add the heavy cream, powdered sugar, and vanilla extract to the whipped cream cheese. Using the hand mixer, mix until stiff peaks form. Set aside.

Add the chocolate chips to a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Be sure to stir the chocolate in between each increment.

Fold the melted chocolate into the cream cheese mixture until well combined. Transfer to the cooled Oreo cookie crust. Refrigerate for at least 3 hours before serving.

Slice and serve as is. Or garnish with whipped cream, more cookie crumbs, or chocolate chips.