Crush 24 Oreo cookies into fine crumbs using a food processor. Combine with 1/2 cup of melted unsalted butter and press into the bottom of a springform pan. Refrigerate for 10 minutes to firm.

Heat 2 cups of heavy cream in a saucepan until steaming. Remove from heat, add 1 cup of chopped chocolate, and stir until smooth. Let cool slightly.

In a bowl, beat 8 ounces of cream cheese with 3/4 cup of sugar until creamy. Gradually add the cooled ganache, mixing until incorporated.

In a separate bowl, whip 2 cups of heavy cream to stiff peaks. Gently fold into the chocolate mixture.

Spread the filling over the chilled crust, smooth the top and chill overnight or for at least 6 hours.

Optionally drizzle leftover ganache over top and garnish with fresh berries before serving.