Preheat your oven to 350.

Use a food processor to crumble your whole oreos until they're a fine consistency.

Pour them into a large bowl with the melted butter and mix with a fork until the entire mixture is coated. Set aside.

In a separate large bowl, mix the softened cream cheese, sugar, cocoa powder, brown sugar and salt until well combined with an electric mixer and smooth.

Add in the eggs one at a time and mix until combined.

Fold in the melted chocolate chips until there are no longer any streaks.

Press the oreo mixture into the bottom of a greased 9" springform pan. Also press the mixture up the edges of the pan about an inch as well. Pack well.

Pour the cheesecake mixture on top of that and spread smoothly.

Bake at 350 for one hour. The cheesecake will still be slightly jiggly in the center. If it's very jiggly, cook it for another 15 minutes.

Place in the fridge to cool overnight, or for 4 hours minimum.

After it's chilled through, remove it from the springform pan.

In a microwave safe bowl, microwave the heavy cream for one minute.

Add in the chocolate chips and stir continually until it's a smooth consistency.

Pour over the top of the cheesecake.

Sprinkle the pieces of shaved chocolate and extra chocolate chips on the top for garnish.

Refrigerate another 15 minutes before serving.