Step 1: Make the Cookie Crust

Preheat oven to 350°F.

Place the Golden Oreos in a food processor and pulse into fine crumbs.

Transfer the crumbs to a bowl and stir in the melted butter and vanilla extract until evenly coated.

Press firmly into the bottom of a parchment-lined or lightly greased 9x9-inch baking pan.

Use the bottom of a measuring cup to compact the crust.

Bake for 12–14 minutes, or until lightly golden around the edges.

Allow the crust to cool completely before adding the filling.

Step 2: Prepare the Chocolate Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until completely smooth.

Gradually whisk in the cold milk until fully combined and no lumps remain.

Add the chocolate pudding mix and whisk for about 2 minutes until thickened.

Fold in 1 cup of whipped topping until smooth and creamy.

Spread the filling evenly over the cooled crust.

Step 3: Add the Topping

Spread the remaining whipped topping over the chocolate cheesecake layer.

Sprinkle with crushed Golden Oreos.

Add mini chocolate chips, chocolate curls, or sprinkles if desired.

Step 4: Chill

Refrigerate for at least 4 hours.

For the cleanest slices and best texture, chill overnight.

Cut into squares and serve cold.