Preheat your oven to 350°F (175°C). In a food processor, pulse chocolate sandwich cookies into fine crumbs. Blend in melted butter until combined. Press mixture into the bottom of a greased springform pan. Bake for 10 minutes, then remove and allow to cool.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and mix until fluffy. Blend in sour cream and vanilla extract until fully incorporated.

Add eggs one at a time, mixing thoroughly after each addition to ensure structure. The mixture should be light and airy.

Fold in unsweetened cocoa powder and an additional cup of crushed cookies gently into the filling mixture, preserving the airy texture.

Pour the filling over the cooled crust. Bake for 50-60 minutes, until edges are set and the center gently jiggles.

Remove from oven and let cool at room temperature for an hour, then refrigerate for at least 4 hours, ideally overnight.

Before serving, top with whipped topping and colorful Halloween sprinkles. Slice into pieces and serve.