• Start by tracing the bottom of a springform pan onto parchment paper, cutting out the circle, and placing it inside the pan for easy removal later.
• Next, toss your Oreo cookies into a food processor and blend until they turn into fine crumbs. Transfer them to a bowl, then mix in granulated sugar and melted butter until the mixture becomes evenly combined and slightly clumpy.
• Press the crust mixture firmly into the bottom and about halfway up the sides of a 9-inch springform pan, creating a sturdy base.
• Pop it in the freezer while you prepare the luscious chocolate cheesecake filling.

Preparing the Chocolate Cheesecake Filling

• Using a stand mixer with a whisk attachment (or a handheld mixer), whip the heavy cream and ½ cup of powdered sugar until stiff peaks form—light, airy, and perfect!
• Set this in the refrigerator while you move on to the cheesecake base. In the same mixer, beat the cream cheese until it's silky smooth, then blend in sour cream, the remaining powdered sugar, cocoa powder, melted chocolate, and vanilla extract.
• Once fully combined, gently fold in the whipped cream mixture, beating until the filling is velvety and dreamy.

Assembling & Chilling

• Spread the rich chocolate cheesecake filling evenly over your chilled Oreo crust, smoothing the top for a flawless finish. Freeze until the cheesecake is firm and set.
• When ready, carefully remove it from the pan and place it on a serving plate.
• Now comes the fun part—garnish with chocolate curls, a swirl of homemade whipped cream, or any toppings you love.
• Slice, serve, and enjoy every bite of this no-bake chocolate cheesecake masterpiece!