Combine crushed Oreo cookies and melted butter in a small bowl. Mix well and press onto the bottom of an 8-inch springform pan.

Refrigerate the crust while preparing the filling.

In a microwave-safe bowl, heat the heavy cream for the filling for 1.5 to 2 minutes, or until hot. Do not boil.

Add the chocolate chips to the hot cream and whisk until melted and smooth. Let it cool slightly.

Pour the chocolate mixture into the chilled crust and spread evenly. Refrigerate for at least 1 hour, or until the filling is set.

For the whipped cream topping, combine the heavy cream, vanilla extract, and sugar in a medium bowl.

Cover and chill the topping mixture in the refrigerator for 30 minutes.

When chilled, beat the whipped cream mixture until stiff peaks form.

Spread the whipped cream topping over the set chocolate filling.

Garnish with chocolate shavings, if desired. Refrigerate for another hour before serving.