Prepare Crust: Line a 9-inch springform pan with parchment and grease sides. Combine Oreo crumbs and melted butter. Press mixture into pan base and slightly up sides. Chill while preparing filling.

Make Filling: Beat cream cheese, sugar, and cocoa powder until smooth. Add melted chocolate and mix well.

In a separate bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

Gently fold whipped cream into chocolate mixture in two parts until fully incorporated.

Spread the filling evenly over the crust and refrigerate for 5–6 hours or overnight until firm.

Make Whipped Topping: Whip cream, powdered sugar, and vanilla until stiff peaks form.

Remove cheesecake from pan. Pipe whipped cream around the edge and garnish with desired toppings.

Store in fridge. Best enjoyed within 4–5 days.