1 1/4 c. chocolate cookie crumbs
3-4 tbsp. melted butter
2 c. whipping cream, divided
3 (8 oz.) pkgs. cream cheese, softened
1 c. white sugar
34 Oreo cookies divided
4 oz. semi-sweet chocolate
1/2 tsp. vanilla
Whipped cream for garnish

Crust: Combine cookie crumbs and melted butter; press into 9-inch spring form pan. Place crust in freezer. Whip 1 1/2 cups whipping cream until stiff peaks form. Refrigerate until ready to use.

With electric beater, whip cream cheese until smooth. Add sugar and blend. Coarsely chop 24 cookies and fold into cream cheese mixture. Fold in whipping cream. Turn filling into crust. Cover and refrigerate 4 hours.

Loosen cheesecake from pan. Melt chocolate in saucepan over low heat; cool slightly. Whisk remaining whipped cream and vanilla. Glaze top and sides of cheesecake with chocolate mixture. Refrigerate until chocolate hardens. Cut into 10 pieces; garnish with whipping cream and cookie on top of whipped cream.