Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.

In a mixing bowl, combine the Oreo cookie crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of your springform pan.

Bake for about 10 minutes, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese with granulated sugar until creamy and smooth.

Add the vanilla extract and mix until incorporated. Then add the eggs, one at a time, beating well after each addition.

Gently fold in the mini chocolate chip cookies.

Pour the filling over the cooled crust in your springform pan and smooth the top with a spatula.

Bake for about 50-60 minutes, or until the center barely jiggles when shaken gently.

Turn off the oven and let the cheesecake cool in the oven with the door slightly cracked for about an hour.

Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

In a mixing bowl, fold a few drops of blue food coloring into the whipped cream until you achieve your desired color.

Spread the blue whipped cream over the chilled cheesecake and sprinkle black cookie crumbs on top for decoration.