Chocolate Crust

1. Preheat oven to 350º F.
2. Blend chocolate cookies (filling included) in a food processor or blender until they are a fine, sandlike consistency. Add in melted butter and blend until the crumbs start to clump together.
3. Spray a 9" springform pan with cooking spray and pour in the crumbs. Use a small measuring cup sprayed with cooking spray to carefully press the crumbs down until they cover the bottom of the pan and are compact.
4. Bake for 10 minutes. Set aside to cool slightly.

Oreo Cheesecake

1. Place cookies in a large plastic bag and crush with a rolling pin until they are somewhat crushed, with the largest pieces no larger than a dime. Set aside
2. Fill a large pot with water, put the lid on it, and heat on the stove while you prep the filling. You want this water to come to a boil just when you're ready to put the cheesecake in the oven. If it comes to a boil sooner, turn it down slightly to a simmer.
3. Use a stand mixer or handheld mixer with a large bowl to beat together the cream cheese and sugar on high speed for 2 minutes. Scrape down the sides of the bowl.
4. Add sour cream and vanilla and continue to mix on high for 1 minute. Scrape down the sides of the bowl.
5. Add in the eggs, one at a time, with your mixer on low and mix just until combined each time. Gently fold in the crushed oreos. Make sure to gently scrape the sides of the bowl so the batter is uniform, but be careful not to over mix. It's very important not to over mix at this step or it could result in cracks.
6. Cover the bottom of the pan in foil really tightly or use a cheesecake bath wrap like this one.
7. Gently pour the batter on top of the graham cracker crust and use an offset spatula to spread it out so it is level.
8. Carefully transfer the boiling water to a large heat safe liquid measuring cup like this.
9. Place the 9" springform pan (with its foil base or cheesecake wrap) into a large roasting pan and place on the lowest rack in your oven.
10. Slowly pour the hot water into the large roasting pan, being careful not to let any get onto the cheesecake or inside the wrap surrounding the cheesecake or you'll have a soggy crust.
11. Bake for 40-45 minutes until it has a slight wiggle in the center.
12. Open the oven door and let the cheesecake sit in the oven for 1 hour.
13. Remove it from its water bath and foil/wrap, but do not open its pan. Wrap the entire pan in plastic wrap and place it in the fridge to chill for at least 6 hours.
14. Once the cheesecake has cooled, carefully run a butter knife along the sides of the pan. Place the pan on top of a small jar or cup and gently open the pan, pushing the sides of the pan down off of the base to release it.

Stabilized Whipped Cream

1. Measure the cold water and gelatin into a small bowl. Mix with a spoon and let sit for about 3 minutes. Place in the microwave for about 4-5 seconds to melt it again. Set aside.
2. Mix the cream on high with a handheld mixer until somewhat stiff peaks have formed. Add in the powdered sugar, vanilla, and gelatin and continue to mix on high until stiff peaks have formed.

Assembly

1. Transfer the whipped cream to a piping bag fitted with a Wilton 1M or similar piping tip. Pipe tight swirls around the edge of the cheesecake, turning it as you go, until you cover the entire edge. Fill the center with finely crushed chocolate cookies.
2. Cut the cheesecake into slices and serve. Enjoy!