Make and refrigerate the Oreo cookie crust at least 30 minutes before using.
Place your metal mixing bowl and whisk attachment in the freezer for 10 minutes. Remove and beat the heavy whipping cream, powdered sugar, and cocoa until stiff peaks form. Refrigerate until needed.
Beat the cream cheese, sugar, and melted chocolate until creamy. Spread evenly in the bottom of the pie crust. Return to the refrigerator.
Whisk together the pudding mix and milk until it thickens. Fold in 1 cup of the prepared chocolate whipped cream gently. Spread this layer on top of the chocolate cheesecake.
Spread another 1 cup of the chocolate whipped cream on top of the pie.
Swirl the remaining whipped cream around the edges of the pie. Top with the mini Oreos, if desired. Refrigerate for at least 15 minutes.
Cut into slices. Drizzle each slice with warm hot fudge before serving, if desired.
