Death By Chocolate Dream Bars

In a mixing bowl, beat the cream cheese with the 1/4 cup cocoa powder, 1/2 cup powdered sugar, and 1 1/2 teaspoons vanilla until soft and creamy, about 3 minutes. You will need to scrape down the bottom and sides of the bowl a couple times to make sure everything is incorporated.
With the mixer on low, slowly pour in the 1 1/2 cups heavy whipping cream. Once the entire amount of heavy cream has been added, turn the mixer off and scrape down the bottom and sides of the bowl again. Turn the mixer on low and gradually increase to high, mixing just until soft peaks form. You'll want them to collapse, not stand up. Then scrape down the bottom and sides of the bowl again to mix everything together.
Gradually turn the mixer to high and beat until stiff peaks are formed, probably less than 1 minute. Do not over beat. "Stiff peaks" mean that the frosting should stand up straight and be firm in shape when the beater is lifted out of the bowl. Store in refrigerator until ready to use.

If desired, line an 8 X 8-inch baking pan with parchment so that it comes up and just over at least two of the sides. This will make it easier to lift the bars out of the pan to cut and serve more precise slices when serving, but isn't necessary.
In a blender or food processor, finely crush 20 of the cookies with the filling. Place the remaining 8 cookies in a small resealable bag and crush with a rolling pin or with your fingers. You will sprinkle those on top of the final layer of the Chocolate Stabilized Whipped Cream.
In a medium microwaveable bowl, melt the butter in the microwave for about 30 seconds. Stir to melt completely, if needed. Add the cookie crumbs to the butter and mix together until well moistened.
Put the crumb mixture into the baking pan and spread to the corners, patting down to make a level crust. Place pan into the freezer for at least 30 minutes to harden.

In a small mixing bowl, combine the chocolate fudge pudding with the 1 ½ cups of milk. Do not use the two cups of milk as stated on the box of the pudding, we want the pudding to be a bit more stable and thick. Place into the refrigerator while you prepare the cheesecake layer.

In a small microwaveable bowl, melt the 1/2 cup of semi-sweet chocolate chips for 30-second intervals, stirring in between until completely melted and smooth.
In a medium mixing bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla and melted chocolate chips. Mix thoroughly. Fold in one cup of the chocolate stabilized whipped cream until completely combined.

Place dollops of the chocolate cream cheese over the frozen crust and spread into an even layer.
Do the same with the chocolate fudge pudding on top of the cheesecake, placing dollops and spreading to the corners and sides of the pan.
Spread the remaining chocolate stabilized whipped cream over the top of the pudding. Refrigerate for a minimum of two hours or freeze for one hour before serving.
Use a vegetable peeler to gently scrape the side of the bar to create chocolate curls. Sprinkle the curls and crushed cookies over the top.