Place 25 Oreo cookies and 2 tablespoons of sugar in a food processor. Process until fine crumbs form.
Pour the cookie mixture into a bowl and add the melted butter. Stir until thoroughly combined.
Coat a 9 inch springform pan with cooking spray. Press the cookie crust firmly into the bottom and sides of the pan.
Chill the crust for at least 30 minutes.
Place the cream cheese in the bowl of a mixer. Beat until smooth.
Add the vanilla and 3/4 cup sugar and beat until combined.
Add the heavy whipping cream to the cream cheese mixture. Using a mixer fitted with the whisk attachment, beat the mixture until stiff peaks form, 3-5 minutes.
Spread 1/3 of the cheesecake mixture into the springform pan. Arrange a layer of 10 whole cookies over the cheesecake mixture. Repeat the process with the remaining cheesecake mixture and cookies, ending with a layer of cheesecake.
Place the cheesecake in the fridge for 30 minutes.
Place the 1/2 cup cream in a medium bowl. Microwave in 20 second increments until cream is very hot but not boiling.
Add the chopped chocolate to the cream. Let sit for a minute, then stir until a smooth chocolate mixture forms. Stir in the butter until melted.
Pour the chocolate mixture over the top of the cheesecake and gently spread into an even layer.
Cover and chill the cheesecake for at least 6 hours or up to 2 days.
To serve, remove side of springform pan. Garnish with additional whipped cream and chocolate shavings if desired.
Notes
Instructions on how to make chocolate curls are in the tips section of the post.
Nutrition
Calories: 424kcal | Carbohydrates: 34g | Protein: 5g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 389mg | Potassium: 171mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1120IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 4.1mg
