Combine the crushed Oreos and melted butter in a mixing bowl. Mix them together until the crumbs are moist.

Press the mixture into the bottom of a lined 9-inch springform pan. Chill in the freezer until ready to fill.

Melt the chocolate chips in a medium microwave-safe bowl in 30-second increments (stirring in between each round) until melted and stir until smooth. Set aside to cool slightly.

Whip the heavy cream and confectioner’s sugar in the bowl of a stand mixer with the whisk attachment on medium speed until stiff peaks. (this works best if the bowl is chilled prior to whipping)

Gently fold half of the whipped cream into the slightly cooled melted chocolate until combined.

Transfer the chocolate mixture into the springform pan with the Oreo crust. Spread evenly to the edges.

Spread the remaining whipped cream evenly over the chocolate layer.

Sprinkle with additional crushed Oreo pieces.

Cover loosely and refrigerate for approximately 4 hours or until set.