Combine the crushed Oreos and melted butter in a small bowl; mix well and press evenly onto the bottom of an 8-inch springform pan.

Refrigerate the crust until needed to fill.

For the chocolate filling: Pour 1.5 cups of whipping cream into a medium-sized mixing bowl and microwave for 1.5 to 2 minutes, or until hot.

Add in chocolate chips and whisk until completely melted and smooth.

Refrigerate the chocolate mixture for at least one hour; it needs to be cold and slightly thickened.

Prepare the Whipped Cream Topping by combining together 1 cup of whipping cream, vanilla extract, and sugar in a separate bowl.

Cover and chill the whipped cream mixture in the refrigerator for 30 minutes.

Once chilled, beat the whipped cream mixture until stiff peaks form.

Take out the chilled chocolate mixture and beat on medium speed until stiff peaks form.

Spread the chocolate mixture evenly over the chilled Oreo crust.

Spoon whipped cream topping over the chocolate layer and spread evenly.

Refrigerate for at least one hour, or until the tart is fully set.

Garnish with chocolate shavings (optional) and serve chilled.