Place the Oreo cookies in a food processor and pulse until they become fine crumbs. Alternatively, place the cookies in a sealed bag and crush them with a rolling pin.

Add the melted butter to the cookie crumbs and mix until the texture resembles wet sand.

Press the Oreo mixture firmly into the bottom and sides of a 9-inch pie plate. Chill the crust in the refrigerator for 20–30 minutes.

Add the chocolate chips and heavy cream to a microwave-safe bowl. Heat in short intervals, stirring after each interval, until the chocolate is completely melted and smooth.

Let the melted chocolate mixture cool slightly. It should be warm but not hot.

In a large mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and salt until smooth and creamy.

Add the melted chocolate mixture to the cream cheese mixture. Beat until the filling is smooth and fully combined.

Spoon the chocolate filling into the chilled Oreo crust. Smooth the top with a spatula.

Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm. For the best texture, chill the pie overnight.

Before serving, top the pie with whipped cream, chocolate shavings, or crushed Oreo cookies.

Slice the pie with a sharp knife and serve chilled.