Step 1: Prepare the Crust

1. Lightly grease the edges of a 9-inch springform pan with cooking spray and wipe gently with a paper towel. Line the bottom with parchment paper.
2. Grind the Oreos into fine crumbs using a food processor or blender.
3. Mix the crumbs with melted butter until evenly coated.
4. Press the mixture firmly into the bottom and up the sides of the pan to create a thick crust. Place the crust in the refrigerator to chill while preparing the filling.

Step 2: Make the Filling

1. In a microwave-safe bowl, combine the dark chocolate and 1/4 cup of heavy whipping cream. Microwave at 50% power in 30-second intervals, stirring occasionally, until the chocolate is smooth and melted. Let cool slightly.
2. Chill the mixing bowl and whisk attachment in the freezer for 5–10 minutes. Beat the remaining heavy cream on medium-high speed until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form. Set aside.
3. Beat the cream cheese in a large bowl until smooth, scraping down the sides as needed. Add the granulated sugar and vanilla extract, mixing until fully incorporated.
4. Slowly add the melted chocolate to the cream cheese mixture, beating until smooth and creamy.
5. Gently fold the whipped cream into the chocolate mixture until well combined. Ensure the texture is light and fluffy.
6. Pour the filling into the prepared crust, spreading it evenly. Refrigerate for at least 3–4 hours, or until set.

Step 3: Add the Topping

1. Prepare another batch of whipped cream by following the same method used for the filling.
2. Pipe the whipped cream around the edges of the cheesecake using a large open star tip.
3. Garnish with fresh fruit, such as berries, for an elegant finish.