CRUST: 1 1/4 c. chocolate cookie crumbs
3-4 tbsp. butter, melted FILLING: 1 1/2 c. whipping cream
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
24 Oreo cookies FROSTING: 4 oz. semi-sweet chocolate
1/2 tsp. vanilla
1/2 c. whipping cream CRUST: Combine cookie crumbs and butter. Press into a 9" or 10" spring form pan. Place in freezer while preparing filling. FILLING: Whip cream until stiff peaks form. Place in refrigerator. Whip cream cheese until smooth. Add sugar and blend. Coarsely chop 24 Oreo cookies and fold into cream cheese mixture. Fold in whipped cream. Turn filling in crust and spread evenly. Cover and refrigerate at least 4 hours. Loosen cheesecake by running knife around edges. Release sides of pan. FROSTING: Melt chocolate over low heat, stirring constantly. Cool slightly. Whisk in whipping cream and vanilla. Glaze top and sides of cheese cake with frosting mixture. Place in refrigerator about 30 minutes or until hardened. | 
