No-Bake Chocolate Cheesecake with Oreo Crust

0 In a food processor, pulse the Oreos until finely crushed. Add melted butter and pulse again until the mixture looks like wet sand.
1 Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to pack it down tightly.Pop it in the freezer while you prep the filling.
2 Add chocolate chips to a microwave-safe bowl and heat in 30-second intervals, stirring in between, until fully melted and smooth. Let cool slightly.
3 In a large bowl, beat the softened cream cheese until smooth and creamy.
4 Add powdered sugar, sour cream, vanilla, and salt. Beat again until smooth. Slowly mix in the melted chocolate (make sure it’s not hot) until fully combined.
5 In a separate bowl, whip the heavy cream until stiff peaks form.Gently fold the whipped cream into the chocolate cream cheese mixture until smooth and fluffy.
6 Pour the filling into the prepared Oreo crust and smooth the top with a spatula.
7 Cover with plastic wrap and refrigerate for at least 6 hours or overnight until set.