Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside.

In a medium saucepan over medium-low heat, melt the butter and chocolate chips, stirring frequently.

Once melted, slowly whisk in the half and half (or heavy cream) until combined. Then, whisk in the sugar, cocoa powder, and salt.

Cook over medium-low heat for 5 minutes, until the mixture comes to a slight boil. Then, reduce the heat to low and simmer for another 2-3 minutes, stirring frequently, until just slightly thickened.

Remove from the heat and stir in the vanilla.

Transfer the hot fudge sauce to a heat-safe jar or bowl and allow to cool completely before adding it to the center of the cheesecake.

In a medium bowl, stir together the crushed Oreo cookies (or chocolate sandwich cookies of choice) and melted butter until the crumbs are coated in the butter and resemble wet sand.

Press the crumbs into the bottom and all the way up the sides of the prepared pan, using the bottom of a small measuring cup or ramekin to flatten and smooth out.

Place the pan with the crust into the freezer for at least 15-20 minutes while you prepare the cheesecake filling.

Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form, about 5 minutes. Set aside until ready to use.

In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth. Add the powdered sugar and beat for another minute until well combined.

Then add the sour cream (or Greek yogurt), vanilla, and salt. Beat for another minute until well combined.

Using a spatula, fold the whipped cream into the cheesecake filling, until fully combined and smooth.

Fold in the crushed Oreo cookies (or chocolate sandwich cookies of choice).

Remove the crust from the freezer and place about ⅔ of the cheesecake filling on top of the crust. Spread into an even layer.

Make a well in the center by using a spatula or large spoon and pushing the cheesecake filling out and up the sides of the pan/crust.

Make sure your hot fudge sauce is COMPLETELY cooled, then place all of it into the well/crater you created and spread to fill the well.

Scoop the remaining cheesecake filling on top, and spread it into an even layer to cover the hot fudge sauce.

Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight.

Before serving the next day, prepare the whipped cream if you are serving it with the cheesecake.

Once ready to serve, place a serving plate (preferably round) upside-down on top of the cheesecake pan. Carefully and quickly invert it.

Gently release the springform pan.

Smash the crust and serve with the whipped cream.