Prepare the OREO crust as per the linked recipe and set aside to cool.
In a mixing bowl, whip 1 cup of heavy whipping cream on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside.
In another bowl, combine softened cream cheese and powdered sugar. Beat until smooth and creamy.
Add sour cream and vanilla extract to the cream cheese mixture, mixing until fluffy.
Gently fold in the whipped cream into the cream cheese mixture with a spatula.
Stir in the coarsely chopped semi-sweet chocolate chips and mini chocolate chips.
Pour the cheesecake filling into the prepared OREO crust, smoothing the top.
Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
When ready to serve, whip 2 tablespoons of heavy cream until soft peaks form for topping.
