Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the Filling:
Break apart one 4-ounce chocolate bar into small pieces. Melt in the microwave for 60-90 seconds, checking every 30 seconds until the chocolate is melted, stir until smooth.
Prepare the whipped cream. Place a metal mixing bowl in the freezer or fridge for 5-10 minutes to chill. Beat the heavy whipping cream in the chilled bowl
using an electric mixer at high speed until the cream thickens to stiff peaks. Add the cocoa powder, slowly incorporate and continue beating at high speed until stiff peaks form. Set aside.
In a large mixing bowl, combine the cream cheese and granulated sugar, beating until smooth and free of lumps. Next, add the melted chocolate and mix until combined, scraping down the bowl as needed. Proceed to add the marshmallow crème and continue mixing until smooth. Fold the prepared whipped cream into the cream cheese filling and stir to combine.
Chop one 4-ounce chocolate bar into small pieces and fold it into the filling. Pour the filling in the prepared crust and spread evenly. Refrigerate for 3-4 hours until the filling is set.
For the Topping:
Prepare another batch of the whipped cream. Chill the bowl first. Beat the heavy whipping cream in the bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Spread over the chilled pie, or use a piping bag to decorate. Garnish with crushed Oreos and drizzle with hot fudge sauce. Serve chilled.
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