In a food processor, add in the Oreos with the filling still in them. Pulse until the cookies are fine crumbs.

Pour in the melted butter and pulse until the crumbs are coated with the butter.

Pour the crust mixture into the bottom of a greased 9x13 baking dish.

Firmly and evenly press the crust down into the bottom of the pan.

Place in the fridge to firm up while working on the next layer.

In a microwave-safe bowl, add in the chopped semi-sweet baking chocolate and 1/4 cup of the heavy whipping cream. Microwave in 30-second intervals and stir after each interval until the chocolate is completely melted and smooth. Set aside to cool to room temperature.

In a large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium speed until the cream cheese is smooth.

Add in the cooled chocolate heavy cream mixture to the cream cheese. Beat on medium speed until combined.

Add in the powdered sugar and cocoa powder. Beat until incorporated. Scrape down the sides and bottom of the bowl and mix in any remnants.

Add in the remaining 1 cup of heavy whipping cream and vanilla extract.

Beat on low speed until the mixture is incorporated.

Once incorporated, turn mixer up to medium/high and beat until light and fluffy, about 2 minutes.

Evenly spread the mixture on top of the chilled crust using an angled spatula. Don’t pull straight up when pulling the spatula up, it will pull up the crust. Gently pull up while still moving the spatula so it comes up at an angle.

Place the dessert back in the fridge.

In a microwave-safe bowl, add in the chocolate chips and heavy whipping cream. Microwave in 30-second intervals and stir after each interval until the chocolate is completely melted and smooth. Set aside to cool to room temperature.

Once cooled, pour evenly on top of the cream cheese layer.

Place the dessert back in the fridge until the ganache is set up.

In a large bowl, add in the instant pudding and milk. Whisk until thickened.

Spoon the pudding on top of the ganache and spread out evenly with the angled spatula.

Place the dessert back in the fridge.

In a large mixing bowl, add in the heavy whipping cream, cocoa powder, and powdered sugar. Beat with the hand mixer on medium speed until the whipped cream reaches soft peaks. Turn the mixer to high and continue beating until stiff peaks form.

Spoon the whipped cream on top of the dessert and spread out evenly.

Sprinkle mini chocolate chips on top of the whipped cream and place in the fridge for 2 to 3 hours but preferably overnight.