In a food processor, pulse the Oreos until finely crushed. Add melted butter and pulse again until the mixture looks like wet sand.
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.
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.
In a large bowl, beat the softened cream cheese until smooth and creamy.
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.
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.
Pour the filling into the prepared Oreo crust and smooth the top with a spatula.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight until set.
