Make the Oreo Crust: Crush 30 Oreo cookies (about 2 ¾ cups) into fine crumbs using a food processor or by hand in a zip-top bag. Mix the crumbs with 5 tablespoons of melted unsalted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Chill in the fridge while you prepare the filling.

Prepare the Chocolate Filling: In a small saucepan or microwave-safe bowl, melt 1 cup semi-sweet chocolate chips with ½ cup heavy cream until smooth. Let it cool slightly. In a large mixing bowl, beat 24 oz cream cheese (softened) with ½ cup granulated sugar, ⅓ cup unsweetened cocoa powder, and 1 teaspoon vanilla extract until smooth and creamy. Slowly add the melted chocolate mixture to the cream cheese mixture, mixing until fully combined. In a separate bowl, whip 1 cup heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chocolate-cream cheese mixture to keep it light and airy.

Make the Whipped Topping: In a small bowl, sprinkle 2 teaspoons unflavored gelatin over 1 tablespoon water and let it bloom for 1–2 minutes. In a large bowl, whip 1 ½ cups heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Gently warm the gelatin until it dissolves completely (microwave 5–10 seconds) and fold it into the whipped cream. Spread or pipe the stabilized whipped cream over the set cheesecake.

Garnish and Serve: Sprinkle 2 tablespoons semi-sweet mini chocolate chips on top of the whipped cream for a finishing touch. Chill the cheesecake for an additional 30 minutes before serving.