Prepare the chocolate crust first. Place the first 20 Oreo cookies into a food processor and pulse the cookies into fine crumbs. Pour in the melted butter and pulse again to coat the cookie crumbs. Press the crumbs into the bottom of a 9-inch spring form pan, creating a firm and even crust; set aside.

Prepare the filling: in a large bowl, cream together the softened cream cheese and sugar until light and fluffy. Add the salt, vanilla and sweetened condensed milk. Mix again until creamy. In a separate bowl, whisk the chilled heavy cream on high speed until stiff peaks form. Add the cream cheese mixture and whisk again, scrapping down the sides of the mixing bowl, for about 2 minutes, until stiff peaks form again.

In a small ramekin, combine the unflavored gelatin and water. Mix thoroughly, then microwave for 30 to 45 seconds, or until the gelatin is completely dissolved. Do not wait for the gelatin to cool; pour the hot gelatin directly into the filling and whisk for about 1 minute, until well-incorporated. Remove 1/3 of the mixture into a separate bowl and set aside.

Crush 20 Oreo cookies in a large ziplock bag using a rolling pin or meat mallet. Add the crushed cookies to the remaining filling and fold in. Pour the filling over the prepared crust and level off the top with an off-set spatula.

Transfer the remaining plain filling into a pastry bag; I used tip #9FT. Pipe tall dollops of the cream over the top of the cheesecake. If desired, drizzle the top with melted chocolate. Garnish with additional Oreo cookies.

Place the cheesecake and refrigerate 3 to 4 hours minimum; best if set overnight. Keep refrigerated until ready to serve.