For the crust:
1. Lightly grease the edges of a 9-inch springform pan and wipe with a paper towel.

2. Grind one package of Oreos into fine crumbs in a food processor or blender.

3. Melt 8 tablespoons of butter in the microwave, then pour over the cookie crumbs and stir until well coated.

4. Press the crumb mixture firmly into the bottom and up the sides of the springform pan to form a thick crust. Refrigerate while preparing the filling.

For the chocolate layer:
1. Chill a mixing bowl and whisk attachment for 5-10 minutes.

2. Sprinkle 1 teaspoon of gelatin over 1 tablespoon of cold water in a small dish and let it set for 2-3 minutes.

3. Combine chocolate chips and 2 tablespoons of heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring until melted.

4. Gently microwave the gelatin for 5-8 seconds until liquid, then stir it into the melted chocolate and set aside to cool.

5. Beat 1 cup plus 2 tablespoons of heavy cream with an electric mixer until bubbly. Gradually add 3 tablespoons of powdered sugar and continue beating until stiff peaks form.

6. Microwave softened cream cheese for 15 seconds until smooth. Use a paddle attachment to beat the cream cheese until completely smooth.

7. Add the melted chocolate mixture to the cream cheese and beat until combined, scraping the bowl as needed.

8. Gently fold in the whipped cream until no streaks remain. Pour the filling into the prepared crust, spread evenly, and refrigerate.

For the Oreo mousse layer:
1. Wash and dry your mixing bowl. Chill the bowl and whisk attachment for 5-10 minutes.

2. Sprinkle 1 teaspoon of gelatin over 1 tablespoon of cold water in a small dish and let it set for 2-3 minutes.

3. Gently microwave the gelatin for 3-5 seconds until liquid.

4. Beat 1 cup of heavy whipping cream in the chilled bowl until bubbly. Slowly add 1/4 cup of powdered sugar and continue beating until peaks start to form.

5. Slowly pour the liquid gelatin into the cream mixture while mixing until stiff peaks form.

6. Roughly chop 10 Oreo cookies. Fold the cookie pieces into the whipped cream mixture.

7. Pour the Oreo mousse over the chocolate layer and spread evenly. Refrigerate the pie for 3 to 4 hours until firm.

For the topping:
1. Chill a mixing bowl and whisk attachment for 5-10 minutes.

2. Beat 3/4 cup of heavy whipping cream in the chilled bowl until bubbly. Slowly add 2 tablespoons of powdered sugar and continue beating until stiff peaks form.

3. Pipe borders on the pie with the whipped cream.

4. Heat the hot fudge sauce and drizzle it over the pie.

5. Crush the remaining 5 Oreo cookies and sprinkle them over the top. Slice and serve. Keep refrigerated.