First, prep your springform pan by lightly greasing the edges with cooking spray and lining the bottom with baking paper.

Grind your Oreos into fine crumbs using a food processor. Pour the melted butter over the crumbs and stir to combine. Press the crumb mixture into the bottom and up the sides of your pan to form a crust. Pop it in the fridge to chill while you make the filling.

In a microwave-safe bowl, combine the chocolate and 1/4 cup of cream. Microwave until the chocolate is melted, stirring occasionally. Set aside.

In another bowl, whip 1 ½ cups of cream, icing sugar, and a splash of vanilla until thick and fluffy. Set aside.

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla, and continue to beat until it’s all well-combined. Now, pour in the melted chocolate and mix until smooth.

Carefully fold the whipped cream into the cream cheese mixture until it’s fully combined. Pour the cheesecake filling into your chilled Oreo crust and spread it out evenly.

Refrigerate for at least 6 hours (overnight is even better!). And that’s it – you’ve got a luscious chocolate cheesecake that’s sure to impress!