Make the crust: Add 24 Oreos to a food processor and pulse to fine crumbs. Stir in melted butter until the mixture resembles damp sand. Press firmly into the bottom of a 9x9-inch pan or a 9-inch springform. Use the bottom of a glass to compact. Chill while you prep the filling.

Whip the cream: In a cold bowl, beat heavy cream and powdered sugar on medium-high until soft to medium peaks form. Don’t overbeat. Set aside in the fridge. If using whipped topping, skip this step.

Beat the cream cheese: In a separate bowl, beat softened cream cheese, granulated sugar, vanilla, and a pinch of salt until very smooth and fluffy, about 2–3 minutes. If it looks stiff, beat in 2–3 tablespoons of milk, 1 tablespoon at a time, until it’s creamy and spreadable.

Fold in whipped cream: Gently fold half the whipped cream into the cream cheese until mostly combined. Fold in the rest just until smooth. Keep it airy; don’t stir aggressively.

Add cookie chunks: Crush 8–10 more Oreos into small chunks (not dust) and fold them into the filling. This adds crunch and more Oreo flavor.

Assemble: Spread the filling over the chilled crust. Smooth the top with an offset spatula. If you have extra whipped cream, add a thin top layer for a bakery look.

Chill: Cover and refrigerate for at least 4 hours, preferably overnight. This helps the layers set and makes clean slices.

Finish and serve: Right before serving, drizzle with chocolate sauce and sprinkle with more crushed Oreos. Cut with a warm, dry knife for neat edges.