To start, place Oreo cookies with the cream filling in food processor and pulse to get fine crumbs. If you do not have a food processor, place cookies in a Ziploc bag and beat with a rolling pin to get your oreo cookie crumbs.

Add melted butter to the crumbs, mix together and press into an 8-inch springform pan, pressing the crumbs partly up the sides of the pan too.

Place crust in fridge until filling is ready.

Whip together the whipping cream and powdered sugar together until you start to get stiff peaks.

Mix or fold in the unsweetened chocolate powder until the chocolate streaks disappear and measure out 3 cups of chocolate whipped cream for the chocolate cheesecake filling.

Add the remaining chocolate whipped cream into a bowl or pastry bag with a large star tip for the swirly border on top.

Melt semi sweet chocolate chocolate chips in a microwave safe bowl for 1 minute. Stir and if needed, heat in additional 15-30 seconds increments until chocolate is melted and smooth. Set aside.

In a large mixing bowl, using a mixer beat the softened cream cheese with granulated sugar, vanilla extract, and cocoa powder until combined well.

Add in melted chocolate and mix into mixture until smooth.

Fold in chocolate whipped cream and mix together.

Pour cheesecake filling into prepared cookie crust.

Refrigerate cheesecake for 4 hours, or overnight.

Pipe the remaining chocolate whipped cream onto the top of the cheesecake or spread it evenly on top however you like.

Remove cheesecake from the springform pan, by sliding a butter knife around the edge of the pan first. Slide the pan off and slice and serve.