In a medium bowl, combine 2 cups of Oreo crumbs, 2 tablespoons of granulated sugar, and ½ cup of melted unsalted butter. Mix until the crumbs are fully moistened, resembling wet sand. Firmly press the mixture into the bottom of a 9-inch springform pan, making sure it’s packed tightly. Place the pan in the freezer for at least 15 minutes to set.

In a small saucepan, heat 1 cup of heavy cream over low heat until steaming. Stir in 2 tablespoons of water, then whisk in ⅓ cup of black cocoa powder until smooth. Remove from heat and let this rich mixture cool to room temperature.

While the cocoa mixture cools, whip 1 cup of heavy cream in a bowl with a hand mixer until stiff peaks form, about 3-4 minutes.

In a stand mixer, beat 2 (8-ounce) packages of softened cream cheese and 1 cup of powdered sugar on medium speed until smooth. Gradually add the cooled cocoa mixture, 4 ounces of melted dark chocolate, and 1 teaspoon of vanilla, mixing until well incorporated.

Gently fold the whipped cream into the cheesecake batter with a spatula until there are no visible white streaks.

Pour the filling into the Oreo crust, smoothing it out with a spatula for an even surface.

Cover the cheesecake with plastic wrap, and refrigerate for at least 4 hours, or overnight.

Remove the cheesecake from the pan and top with desired decorations like Oreo crumbs, Ghost Peeps, or melted chocolate drizzle.