Start by adding your Oreos to a food processor. Pulse until at the desired consistency. If you do not have a food processor, I usually add my Oreos to a Ziploc bag and use a rolling pin to crush them.
To the crumbled Oreos, add the butter, and mix well until the cookie mixture comes together.
Spray your baking pan with cooking spray, and then press the mixture firmly into the pan.
To Make The Chocolate Cheesecake Filling: In a large bowl, add the chocolate chips, and then microwave them until fully melted. I usually set the timer for 30 seconds and mix after each 30-second interval.
Then in another bowl, using a stand mixer or a hand mixer, mix the cream cheese until smooth, then add the powdered sugar, cornstarch, eggs, and pure vanilla extract. Fold in the melted chocolate. Mix well.
Spoon the batter onto the prepared cookie crust. Place the pan into the air fryer basket for 15-20 minutes at 300 degrees F, air fryer setting.
Place into the refrigerator for about 6-8 hours to chill. If you are in a hurry, you can also place it in the freezer for about an hour.