Preheat the oven to 375F.

In a food processor, pulse Oreo sandwich cookies until crumbled. The mixture should be sandy. Then, pour in the melted butter and pulse until combined well

Grease a 9-inch springform pan with non-stick cooking spray or butter. Transfer the crumbs mixture into it and press it firmly to the bottom of the prepared pan using the back of a spoon or the back of a measuring cup.

Bake for 12-15 minutes. Then, let the crust cool while preparing the filling. Reduce the heat to 350F.

In a small saucepan, mix together the chocolate chips and milk over low heat until melted, stirring constantly. Set aside.

Combine the cream cheese, flour, sugar, vanilla extract, and salt in a large mixing bowl using an electric mixer at a low speed. Beat until smooth.

Add 4 eggs, one at a time. Beat after each addition until combined.

Pour in the melted chocolate mixture. Beat on a low speed until smooth and completely mixed. Pour the chocolate cream cheese filling into the crust. Spread evenly. Bake for 40-50 minutes. The cheesecake should jiggle in the middle when done and the toothpick inserted closer to the edges should come out clean. Turn off the oven.

Leave the cheesecake in the oven for 1 hour. Keep the oven door ajar. Then, transfer to the counter and let the cheesecake cool to room temperature. Refrigerate before serving.

Slice and serve with whipped cream.