Cookies and Cream Wedges from Pillsbury's Choc. Lovers years ago

Cookies and Cream Wedges
From Pillsbury’s Chocolate Lovers Cookbook
Crust:
2 C. finely crushed Oreo cookies (don’t use the double stuffed, too much frosting)
1/3 C. melted butter
Mix well and spread into the bottom and up the sides of a 9 inch spring form pan. Place in the refrigerator or freezer while you make the filling.
Filling:
2 8 oz. pkgs. Cream cheese, softened
2/3 C. sugar
1 Tbsp. vanilla extract
2 oz. semi-sweet chocolate, grated
1 C. heavy whipping cream
In a large bowl, beat the cream cheese and sugar together until light and fluffy.
Add in the grated chocolate and vanilla and blend well.
In a small bowl whip the cream to a fairly stiff state. It helps sometimes to add a bit of sugar while you are whipping (helps keep it from going to butter)
Gently but completely fold the cream and the cheese mixture together until well blended. Pour into the prepared crust and spread evenly. Refrigerated for at least 4 hours before serving.
If you want you can save back a couple of tablespoons of the crushed cookies to sprinkle over the top as a garnish.
This makes a pretty dessert when garnished with a dollop of whipped cream and maraschinos cherry on each wedge or drizzled with raspberry pie filling.