Start by greasing your springform pan and setting aside.

Then add all or your oreos to a food processor and process until they turn into crumbs. Add the butter and process again until it starts to clump up.

Pour the crumb mixture into your springform pan and even out, push slightly up the sides to form the base and the crust of the cheesecake. Place in the freezer until you’re ready to pour in the filling.

Make the filling by beating together the cream cheese, peanut butter, sugar, and milk in a large bowl with your hand mixer. Then fold in the cool whip.

Pour this mixture on top of the crust and let set in the fridge for about 4 hours.

After 4 hours, keep the cheesecake in the fridge, but start making the chocolate topping by adding the chocolate chips and half and half in a saucepan, stirring constantly until all of the chocolate chips are melted and it’s smooth, about five minutes.

Pour the chocolate topping on top of the cheesecake and smooth out to the edges. Place back in the fridge for at least two hours.

Once set, carefully score and then cut the cheesecake into 8-10 slices, serve, and enjoy!