Line the bottom of a 9-inch round springform pan with parchment paper.

To make crust, pulse Oreos inside food processor until they become fine crumbs. Add in melted butter and pulse again until crumbs are all coated in butter. Pour mixture into the cake pan. Using hands, spread Oreo mixture evenly across bottom of cake pan and then press down with knuckles so that crumbs form a compact crust.

Next, make the chocolate layer. First, add heavy cream to the bowl of a stand mixer. Using the wire whisk attachment, mix on high speed until stiff peaks form. You know your cream is ready when you can turn the bowl upside down without the peaks sliding out. Scoop out whipped heavy cream and set aside.

Add cream cheese and sugar to the empty mixing bowl and mix on high speed until light and fluffy. You may need to scrape your bowl down a few times so that the cream cheese gets thoroughly whipped. Add the whipped cream back into the bowl and mix again on high speed until peaks form and mixture is uniform.

Add in melted chocolate to the mixture. (To make melted chocolate, you can melt on the stove with a double broiler until smooth. You can also melt by heating in the microwave at 30 second intervals and then stirring in between until completely melted and smooth. if you do the microwave method, you want to be careful not to overheat your chocolate mixture. Mine was done at 2 minutes with stops in between to stir.) Whip on high speed until chocolate is completely incorporated. Scoop out mixture into cake pan. Using spatula, spread mixture across evenly.

Now make the Oreo cheesecake layer. First, add heavy cream to the bowl of a stand mixer. Using the wire whisk attachment, mix on high speed until stiff peaks form. You know your cream is ready when you can turn the bowl upside down without the peaks sliding out. Scoop out whipped heavy cream and set aside.

Add cream cheese and sugar to the empty mixing bowl and mix on high speed until light and fluffy. You may need to scrape your bowl down a few times so that the cream cheese gets thoroughly whipped. Add the whipped cream back into the bowl and mix again on high speed until peaks form and mixture is uniform.

Stir in crushed Oreos (I pulsed them through a food processor). Now scoop out onto cake. Spread evenly across the cake, on top of the chocolate layer. Smooth the top with a cake frosting tool. If desired, sprinkle Oreo crumbs from three additional crushed Oreos across top for decoration.

Let cake sit in fridge or freezer overnight until ready to serve. On day of serving, add dollops of whipped topping spray to top of cake and place an Oreo onto each dollop, arranging so that each slice gets an Oreo with a dollop of cream. Serve immediately.