For the crust:

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
2. Grind the cookies into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
3. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the filling: 

1. In a microwave-safe bowl, microwave the white chocolate at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside
2. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
3. Beat the cream cheese until it’s completely smooth, scraping down the sides of the bowl as needed. Next, add the granulated sugar and vanilla and beat until well combined. Add the melted chocolate, beating until it’s completely mixed into the cream cheese. Then, fold in the whipped cream until it’s completely smooth. Then stir in the crushed Oreos.
4. Pour the filling into the prepared crust, spreading evenly. Chill in the Refrigerate for 3-4 hours minimum.

For the topping:

1. Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders using a large open round tip. Garnish with more crushed Oreos and hot fudge sauce.