Place Oreo chocolate sandwich cookies (filling and all) into a food processor and blend until fine crumbs.

Place crumbs into an 8-inch springform pan. (A 9-inch pan would also work, but will result in a shorter cheesecake.) Add melted butter and combine until all crumbs are coated.

Press evenly on the bottom and up the sides of the pan. (Can use the bottom of a measuring cup to help with this.) Freeze crust until filling is ready.

Place the cocoa powder and powdered sugar in a fine mesh sieve over a piece of parchment paper.

Sift the cocoa and powdered sugar onto the parchment paper.

Place cream cheese in a stand mixer fitted with the paddle attachment.

Fold the ends of the parchment paper together to create a funnel to pour the cocoa and powdered sugar into the bowl of cream cheese.

Mix the cream cheese and cocoa/sugar mixture on low until combined, and then on high until creamy and smooth.

Switch to the whisk attachment and whip the cream cheese while slowly pouring the heavy cream.

Add vanilla and mix to combine.

Whip the no bake chocolate cheesecake filling until thick and fluffy. This will take a few minutes. It will leave ripples in the bowl and increase in volume. You want to whip it like you would heavy cream for stiff peaks.

Remove the Oreo crust from the freezer and empty the chocolate filling into the crust.

Spread smooth with a spatula. Chill the no-bake chocolate cheesecake in the refrigerator for 4-6 hours or overnight. Optional: Freeze the cheesecake instead of refrigerating it.

Using a stand mixer with the whisk attachment, whip 1 cup of heavy cream with 1/4 cup powdered sugar until stiff peaks.

Use a piping bag and Wilton 2D tip to pipe rosettes on top, or simply dollop the whipped cream on top and spread it smooth.