Preheat the oven 350 degrees. In a large food processor, pulse 22 Oreos into a fine crumb. Pour in the melted butter and pulse until combined.

Pour the Oreo crumbs into a 9.5 inch pie dish. Press into the bottom and up the sides using your hands or a flat bottom glass. Bake for 8-10 minutes and cool.

In a small saucepan, heat the cream over medium low. It should be simmering, but not bubbling at all. Add the chocolate and stir continuously until the chocolate is mostly melted.

When only a few small pieces remain, remove from the heat and keep stirring until it is all melted.

Pour the ganache into the crust and use the back of a spoon to spread it into an even layer. Place the crust into the freezer to chill while you prepare the filling.

Using a stand mixer fitted with a paddle or an electric hand mixer on medium high, whip the cream until stiff peaks form. Set aside.

In a separate bowl, using a stand mixer fitted with a paddle or an electric hand mixer on medium, beat the cream cheese, granulated sugar, confectioners sugar, and vanilla until completely smooth. There should not be any lumps.

In a plastic bag or bowl, crush 8 Oreos. It is okay if there are larger pieces. These should not be as fine as the crust. Add the crushed Oreos to the cream cheese mixture and mix on low until just combined.

Add the whipped cream and mix on low or fold until just combined so the cream does not deflate.

Spoon the cheesecake filling into the cooled crust. Using an offset spatula or the back of a spoon, smooth the filling to an even layer. Cover and chill in the refrigerator for at least 6-8 hours. I recommend chilling the pie overnight so the filling can set completely.

Right before serving, using a stand mixer fitted with a paddle or an electric hand mixer on medium high, whip the cream, sugar, and vanilla until stiff peaks form.

Spoon all of the whipped cream on top of the pie. Garnish with grated chocolate and crushed Oreos.