Prepare the crust: Mix the Oreo cookie crumbs and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch pie plate or springform pan. Place the crust in the freezer while you prepare the filling.
Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, beating until fully incorporated and creamy.
Fold in topping: Gently fold the thawed whipped topping into the cream cheese mixture until no streaks remain. Do not overmix.
Add mix-ins: Fold in the 1 cup of crushed Oreo cookies and the optional mini chocolate chips.
Assemble the cheesecake: Spread the filling evenly over the chilled crust.
Chill: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
Serve: Before serving, garnish with extra crushed Oreos or chocolate shavings. Slice and serve cold.
Notes
For a firmer crust, chill the crust mixture for 15 minutes before adding the filling.
If you prefer a deeper chocolate flavor, use chocolate cream cheese instead of plain cream cheese.
You can use a store-bought graham cracker crust as an alternative if you do not have Oreos for the base.
To easily crush Oreos, place them in a zip-top bag and crush them with a rolling pin.