Cookie Lover's Cheesecake

Step 1 -In a bowl, add the chocolate wafer crumbs and the melted butter and stir to combine.

Step 2 -Press the crumb mixture into the bottom of a 9-10-inch springform pan.

Step 3 -Place the springform pan in the freezer until the crumb crust is set, about 20-30 minutes.

Step 4 -In a bowl, add 1 1/2 cups of the heavy cream and using an electric handheld mixer, beat until stiff peaks form.

Step 5 -Refrigerate the whipped cream until ready to use.

Step 6 -In a large bowl, add the cream cheese and using a clean electric handheld mixer, beat until it is smooth.

Step 7 -Gradually add the sugar to the cream cheese, while beating, until thoroughly combined.

Step 8 -Add 1 package of the quartered Oreo cookies and the reserved chilled whipped cream to the cream cheese mixture and fold gently to combine.

Step 9 -Add the cream cheese mixture to the springform pan on top of the crust and smooth out the top, making sure to spread it to the edges.

Step 10 -Cover and refrigerate the springform pan for at least 4 hours and up to overnight.

Step 11 -Transfer the springform pan to the freezer and let it sit for 1 hour.

Step 12 -In a saucepan over low heat, add the semisweet chocolate and allow it to melt while stirring constantly.

Step 13 -Transfer the saucepan from the heat and allow the chocolate to cool slightly.

Step 14 -Add the vanilla and the remaining heavy cream to the melted chocolate, whisking to combine. Set the chocolate glaze aside.

Step 15 -Transfer the cheesecake from the freezer, then loosen it from the pan by running a knife around the edges.

Step 16 -Transfer the cheesecake from the pan.

Step 17 -Evenly spread the chocolate glaze over the cheesecake.

Step 18 -Decorate the top of the cheesecake with the extra Oreo cookies and the sweetened whipped cream and serve.