CRUST:

1 1/4 cups chocolate cookie crumbs (about 10 Oreo cookies)
4 tbsp. (1/2 stick) butter, melted

Combine cookie crumbs and melted butter; press into 9-inch spring form pan. Place crust in freezer.

FILLING:

1 1/2 cups whipping cream
3 (8 oz. ea.) pkgs. cream cheese, softened
1 cup sugar
24 Oreo cookies

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 Oreo cookies and fold into cream cheese mixture. Fold in refrigerated whipping cream. Turn filling into crust. Cover and refrigerate 4 hours.

TOPPING:

4 (1 oz. ea.) sq. semi-sweet chocolate
1/2 cup whipping cream
1/2 tsp. vanilla

Loosen cheesecake from pan. Melt chocolate in saucepan over low heat; cool slightly. Whisk 1/2 cup whipped cream and vanilla. Glaze top and sides of cheesecake with chocolate mixture. Refrigerate until chocolate hardens.

Cut evenly into 8 pieces; garnish with additional whipping cream and place Oreo cookie on top of whipped cream.

Submitted by: Jamie Palmer