Chocolate Chip Cheesecake

Prepare a 9” springform pan with non-stick spray and set aside.
In a food processor, pulse Oreo cookies until you get 2 cups of crumbs. Add in butter and pulse until combined.
Pour into the bottom of the springform pan and using the back of a spoon, gently press the crumbs to form the crust. Be sure to bring the crumbs about 1 inch up the side.
Place in the refrigerator while you prepare the filling.

In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the powdered sugar one cup at a time fully combining after each addition.
Add vanilla extract and mix until just combined.
In a separate bowl, add heavy whipping cream and whisk on high speed until stiff peaks form and the cream starts to clump in the whisk.
Fold the whipped cream into the cream cheese mixture until well combined and smooth.
Fold in chocolate chips last.
Pour the filling into the prepared crust and refrigerate for at least 6 hours but best overnight.
When you are ready to serve, run a butter knife under hot water and run around the edges of cheesecake to release it from the pan.

In the bowl of a stand mixer equipped with a whisk attachment add the heavy cream and start mixing on low speed.
Add the powdered sugar, vanilla, and cocoa powder and mix on low until combined then slowly increase the speed to high until stiff peaks form.
Add the whipped cream to a piping bag fitted with a large start tip.
Drizzle the cheesecake with chocolate sauce and pipe a ring of whipped cream around the sides of the cake and serve.
ENJOY!